Curried Potatoes and Beans |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This recipe came from my grandma's collection. It's a meal in itself with hearty flavor.Mrs. Lyle Rees, Darlington, Wisconsin Ingredients:
1 medium onion, chopped |
1 tablespoon canola oil |
1 teaspoon curry powder |
1 teaspoon lemon juice |
2 hard-cooked eggs |
2 cups cubed cooked potatoes |
1 can (16 ounces) kidney beans, rinsed and drained |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 to 3/4 cup heavy whipping cream |
Directions:
1. In a skillet, saute onion in oil until tender. Stir in curry and lemon juice; cook and stir for 4 minutes. Set egg yolks aside; chop egg whites. In a bowl, combine egg whites, potatoes, kidney beans, salt, pepper and onion mixture. Pour cream over all; gently toss to coat.
2. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Grate egg yolks; sprinkle over the top. Yield: 3-4 servings.
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