Vegetarian Southern Johnny Squares

A recipe from a May 1985 back issue of Better Homes & Gardens, that I made vegetarian. These could do great as a mini-casserole or an appetizer! According to the factoid written with the recipe, these are a popular treat on New Year's. The only thing I changed in this recipe is to use a small 8-oz can pinto or roman beans (1/4 dry cup if not using canned). This was to replace 3/4 cup chopped cubed ham, meat lovers feel free to use the original. It also called for 1 cup cooked brown rice which translates to 1/3 cup dry rice.

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 6 squares

Ingredients

• 1⁄3 cup brown rice
• 2⁄3 cup vegetable broth
• 1⁄2 cup  chopped green pepper
• 1  tablespoon  finely chopped onion (I usually hydrate 1 TB dried onions)
• 2  tablespoons all-purpose flour
• 4  tablespoons butter, divided
• 3⁄4 teaspoon chili powder
• 1⁄4 teaspoon ground cumin
• 1 1⁄4 cups milk
• 1  cup cheddar cheese, shredded and divided into 3/4 and 1/4 c
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (8 ounce) can pinto beans, rinsed and drained (or roman beans)
• 2  eggs, beaten

Directions

1. Cook the rice in the vegetable broth and 2 tbsp butter, cover and simmer until al dente, about 15-20 minutes.
2. While the rice is cooking, cook pepper and onion in the remaining 2 tbsp butter until tender in a heavy-bottom saucepan, about 10-15 minutes.
3. Stir in the flour, chili powder, and cumin.
4. Stir the milk, cook and stir until bubbly then remove from heat.
5. Stir in 3/4 cup shredded cheese and the eggs, black eye peas, the ham or ham substitute (pinto beans here), and rice. Mix thoroughly.
6. Preheat the oven to 350°F Grease an 8x8x2 baking pan with butter-flavor cooking spray, then pour in the mixture from the saucepan. Pat it down evenly.
7. Top with the remaining 1/4 cup cheese, and bake for 30 minutes on the center rack or until set. Cut into sixths.