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From the cookbook Vegetarian Cooking by Crescent Publishers. One of my favorite vegetarian bean dishes that I like to serve with basmati rice or brown rice and a tossed green salad. If you don't want to use kidney beans, red beans or black will do. I prepare this often in the autumn and winter. PS This casserole always tastes better the second day.
Units: US | Metric
Serving Size: 1 (99 g)
Servings Per Recipe: 4
The following items or measurements are not included: