Name: Cheesy Bean Casserole

Ingredients:

• 1 cup chopped onion
• 2 15-oz cans chile-hot kidney beans, drained
• 2 14 1/2-oz cans no-salt-added whole tomatoes, drained and chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup shredded reduced-fat sharp Cheddar cheese

Instructions:

• Coat a non-stick skillet with cooking spray and heat over medium-high burner
• Saute onion until tender
• Stir in beans, tomatoes, garlic and pepper
• Cook 3 minutes or until thoroughly heated, stirring well
• Spoon mixture into 8-inch square baking dish
• Sprinkle with cheese
• Bake uncovered at 400ºF 5 minutes, or until cheese melts
• Let stand 5 minutes before serving.

Comments: Serve with cornbread.
1/17/2018 - This is basically chili. I used a can of dark red kidney beans, a can of black beans, two cans of low-salt diced tomatoes, and a can of chopped green chiles. I do not know what "chile-hot kidney beans" are, so I added a tablespoon of ground cumin and a tablespoon of chili powder. I put it in the oven in a casserole dish, not a baking dish. We got maybe 6 servings.

Source: Cooking Light: 5 Ingredient, 15 Minute Cookbook, Oxmoor House, 2004, page 54.

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