Instant Bean Medley
|Onion||1 , chopped|
|Pepper red||1 , chopped|
|Canned soybeans||1 Pound (1 Can)|
|Canned red kidney beans||1 Pound (1 Can)|
|Canned pink beans||1 Pound (Or White Beans Or 1 Can)|
|Canned lima beans||11 Ounce (1 Can)|
|Canned mushrooms||8 Ounce (1 Can)|
|Canned corn||1 Pound (1 Can)|
|Canned asparagus pieces||14 Ounce (1 Can)|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
|Chili powder||3⁄4 Teaspoon|
|Chopped chives||1 Tablespoon|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
Preheat oven to 375°F.
Saute the onion and pepper in oil until the onion is soft but not brown.
Drain all the cans of their liquid and mix together all the ingredients except the cheese and breadcrumbs.
Spoon into a greased casserole.
Mix together the cheese and breadcrumbs and sprinkle on top.
Bake for 20 minutes, then brown the top before serving.