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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 20 |
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This recipe was adopted by me in August 2006. I'm not sure whose it was but it sounds tangy tasty. Makes a ton. Can easily be cut in half. I think other types of beans would work well too. Cook time is what I use for chilling time in the fridge. Ingredients:
4 (15 ounce) cans kidney beans, drained and rinsed |
8 hard-boiled eggs, peeled and diced |
1 cup chopped onion |
2 cups diced celery |
1 1/3 cups pickle relish |
2 cups shredded cheddar cheese |
2 cups sour cream |
salt and pepper |
Directions:
1. Mix all ingredients together in HUGE bowl.
2. Best when chilled for a while (I prefer overnight).
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