Kidney Bean Casserole
From: The New York Times Heritage Cookbook
Servings: 6

1/4 cup butter or margarine
1 large onion -- finely chopped
2 cloves garlic -- finely chopped
1 green bell pepper -- finely chopped
1 tablespoon flour
1 tablespoon chili powder
2 cups canned Italian plum tomatoes -- drained
2 cans (20 oz. each) cooked kidney beans -- drained
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
3 tablespoons chopped parsley
1/4 cup shredded Cheddar cheese

Preheat the oven to 350 degrees. Heat the butter in a skillet and add the onion, garlic, and green bell pepper. Cook until onion is wilted. Add the flour and chili powder and stir until blended. Stir in the tomatoes and bring to a boil. Add the kidney beans, salt, pepper, thyme, and parsley. Pour the mixture into a 2-quart casserole. Bake 40 minutes. Sprinkle with the cheese and bake 5 minutes longer.