Ingredients
- 2 slices bacon
- 1 small onion, finely chopped
- 1 large clove garlic, crushed
- 1 can red kidney beans, rinsed and drained
- 1/2 tsp. black pepper
- 1/4 cup chicken broth or water
- 1 cup coarsely grated sharp Cheddar cheese
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- 1 small head green cabbage, hollowed out, opt.
Directions
Heat oven to 375 degrees F. In 10 inch skillet over medium heat, cook bacon until crisp; using slotted spoon, remove to paper towels to drain. Add onion and garlic to drippings in skillet; increase heat to medium high; cook about 5 minutes, stirring frequently until onion is softened. Add beans and pepper; cook 1-2 minutes, stirring to coat beans with drippings. Remove from heat; transfer bean mixture to food processor or blender along with chicken broth; process to coarse puree. Crumble drained bacon; stir into bean puree along with half of grated cheese. Spoon mixture into 2 cup baking dish or ovenproof crock; sprinkle with remaining cheese. Bake, uncovered, 10 minutes, until cheese is melted and bubbling. Serve hot, in baking dish, or set dish into hollowed-out cabbage head. Makes about 2 cups.
By Robin from Washington, IA
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