Mash cooked 7 Bean & Barley. Mix tomato paste with water. In skillet, saute onion in oil and combine all Group I ingredients. Let these cook over medium heat; if the beans were hot to begin with, no more than five minutes cooking is needed. Stir constantly to prevent sticking. Adjust seasonings to taste. Combine the ingredients of Group II except for cheese in a heavy pan, and cook over medium heat until cornmeal thickens and comes to a boil, stirring constantly. Oil a 8" x 8" pan and spread 2/3 of the cornmeal mixture over the bottom and sides. Pour the bean mixture into the cornmeal crust and spread rest of cornmeal mix on top. Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30 minutes or until golden brown. Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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|Serving Size: 1 Recipe (553g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 277 (58%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 22.6mg||7 %|
|Sodium 1388.7mg||48 %|
|Potassium 1156mg||30 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 36.6g|
|Protein 12.3g||18 %|
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Calories per serving: 474
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