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Bean and Hominy Casserole Recipe

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This recipe for Bean and Hominy Casserole, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pingree
Added: Sunday, September 17, 2006


˝ lb sliced bacon, chopped
2 c chopped onion
1 diced green pepper
1 - 3 tsp chili powder (to taste)
1 tbsp minced jalapeno pepper
2 tsp minced garlic
2 large cans whole or chopped tomatoes, drained
2 cans red kidney beans, drained and rinsed
1 - 2 cans pinto beans, drained and rinsed
1 can hominy, drained
1 c shredded cheddar cheese
1 c shredded Monterey jack cheese

In large skillet, cook bacon until crisp and drain on paper towel. Pour off all but 3 tbsp of drippings and add onions, peppers, chili powder, jalapeno and garlic. Sauté 5 minutes and stir in tomatoes. Bring to a simmer and add beans and hominy. Stir well and transfer to a 9"x13” pan. Bake at 350° for 30 - 35 minutes, until bubbly. Top with bacon pieces and sprinkle cheeses over the top. Bake 5 more minutes. Serve hot. This is kind of like a chili.




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