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Tomato Cheese Soybeans

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  Dried soybeans 1 Cup (16 tbs), washed and drained
  Water 4 Cup (64 tbs)
  Cooked corn kernels 2 Cup (32 tbs)
  Canned tomatoes 19 Ounce (2 1/3 Cups Or 1 Can Of 1 Pound And 3 Ounces)
  Sugar 1 Teaspoon
  Seasoned salt 1 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Buttered soft bread crumbs 1 Cup (16 tbs)
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
  Paprika 1 Teaspoon

Cover beans with water, bring to boil, and boil for 2 minutes.
Cover and let stand for 1 hour; then cook until tender.
Drain and arrange beans in alternate layers with corn in a shallow baking dish.
Mix tomatoes, sugar, and seasonings; pour over bean mixture.
Top with crumbs and sprinkle with cheese and paprika.
Bake, uncovered, in preheated moderate oven (375°F.) for about 30 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2857 Calories from Fat 564

% Daily Value*

Total Fat 62 g95.8%

Saturated Fat 17.7 g88.4%

Trans Fat 0 g

Cholesterol 60.5 mg20.2%

Sodium 3753.5 mg156.4%

Total Carbohydrates 428 g142.8%

Dietary Fiber 103.7 g414.8%

Sugars 19.6 g

Protein 141 g282.7%

Vitamin A 144.9% Vitamin C 105.7%

Calcium 107.2% Iron 195.5%

*Based on a 2000 Calorie diet


Tomato Cheese Soybeans Recipe