|Raw brown rice/Barley||3⁄4 Cup (12 tbs), cooked|
|Cooked dried beans||1⁄2 Cup (8 tbs) (Large Colorful Beans Like Kidneys Or Black)|
|Sliced onions||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Milk||1 Cup (16 tbs)|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Crushed dried tarragon||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
While the beans and rice are cooking, saute the sliced onions in the butter until they are very soft and just begin to turn golden. Set them aside.
Beat the milk into the eggs; stir in the grated cheese, salt, tarragon, and Worcestershire sauce. Then fold in the sauteed onions, cooked beans, and cooked rice.
Turn the mixture into an oiled 10-inch pie plate.
Bake at 325°F for 25 to 30 minutes, until the custard has set and the edges are browned. Let stand for 10 minutes before serving, then slice into wedges.