Corn And Bean Pudding

Course : Beans
Serves: 6
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1 teaspoon canola oil
1 small onion -- finely chopped
2 large eggs
1 cup milk
1/2 teaspoon salt
4 drops hot pepper sauce
2 cups cooked kidney or brown beans
14 ounces cream-style corn

Preparation / Directions:

This recipe is suitable for a gluten-free diet. Heat oil over medium heat in a small nonstick skillet. Cook onion, stirring occasionally about 4 minutes or until translucent. In 6 cup casserole sprayed with nonstick coating, beat eggs, milk, salt and hot pepper sauce until smooth. Stir in beans, corn and cooked onion. Mix well. Place casserole in larger pan. Pour enough hot water into larger pan to come 2 inches up sides. Bake at 350 F for 20 minutes. Stir mixture and bake 20 minutes longer or until tester inserted near center comes out clean. Tex-Mex variation: Add 1/3 cup chopped pepper or 2 tsp chopped pickled jalapeno pepper. Adapted from "Full of Beans" by V. Currie and Kay Spicer 1993

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