Recipe - Corn And Bean Pudding

1 teaspoon Canola oil
1 small Onion, finely chopped
2 Eggs
1 cup Milk
One half teaspoon Salt
4 dr Hot pepper sauce
2 cup Cooked kidney or brown beans
14 ounce Can creamstyle corn

This recipe is suitable for a glutenfree 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
centre comes out clean.

1/6 recipe 181 calories, 1 One half starch, 1 protein choice 3 grams
total fat, 1 gram saturated fat, 74 mg cholesterol, 9 grams protein,
29 grams carbohydrate, 376 mg sodium, 389 mg potassium. Very high
fibre.

TexMex variation: Add 1/3 cup chopped papper or 2 tsp chopped
pickled jalapeno pepper.

Adapted from Full of Beans by V. Currie & Kay Spicer 1993 ISBN
0969568819 Mighton House, Box 399, Campbellville, Ont. L0P 1B0
Shared but not tested by Elizabeth Rodier Feb 94.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip