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KIDNEY BEAN CASSEROLE 
1 lg. bell pepper, chopped
2 lg. onions, chopped
2 tbsp. butter
2 tbsp. Worcestershire sauce
3 tbsp. brown sugar
1/4 tsp. mustard
1/2 (3 1/2 oz.) can tomato paste
1/8 to 1/4 tsp. Tabasco sauce to taste
3-4 c. cooked kidney beans (3 cans)
4-8 oz. cheddar cheese, grated

Saute pepper and onion in butter until opaque and almost soft. Mix well in Worcestershire, brown sugar, mustard, tomato paste and Tabasco sauce. Stir well. Add 1/2 of the cheese; stir. Add drained kidney beans, put in casserole dish and bake for 30 minutes. Remove from oven and top with remainder of cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Let stand for 10-15 minutes before serving to thicken a little. Serve over rice or with tortilla chips.

Makes an excellent dip with nacho chips.

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