Cheese & Bean Pie

A cheap meal, and it’s good!

When I was first married, I made a lot of very inexpensive meals. This recipe is one I found on a package of dry beans. It turned out to be one of our favorites. It’s a great “meatless Monday” entrée. You can use 2 cans of white beans instead of soaking dry ones overnight.

Cheese & Bean Pie

Serves 4

1 leek, sliced
1 small green pepper, chopped
2 Tbs butter
3 Tbs flour
1 cup milk
1½ cups white beans, cooked
½ cup cheddar cheese, grated
½ tsp salt
Pinch black pepper
¼ tsp cayenne pepper
14.5 oz canned diced tomatoes
2 Tbs breadcrumbs

Soak beans overnight in water.  Rinse and place in a saucepan with fresh water.  Bring to a boil and boil for 10 minutes uncovered.  Reduce heat to simmer and cover for 1 hour.

Sauté leeks and peppers in butter for 8 minutes.

Add flour and sauté for 2 minutes.

Remove from heat, blend in milk, salt, pepper and cayenne and bring to a boil, and stir until thick.

Add strained beans and cheese.

Turn tomatoes with juice into a casserole dish, top with breadcrumbs.

Bake 375° for ½ hour until golden.

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