Red Bean Toss Recipe

Red Bean Toss Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I discovered this recipe several years ago at a church function. The combination of flavors is tantalizing-this dish is a real crowd-pleaser! The kidney beans, chili beans and corn chips all represent the cooking of the West/Southwest region. This dish is great for your family, or for family gatherings.

[X]

Rate Red Bean Toss Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Red Bean Toss Recipe

Prep: 10 min. Bake: 25 min.

Yield: 8 Servings

10 25 35

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 cup thinly sliced celery
1/3 cup chopped sweet pickle
1/4 cup chopped onion
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 cup mayonnaise
1 cup coarsely crushed corn chips

Directions

In bowl, combine the kidney beans, chili beans, celery, pickle, onion and cheese. In smaller bowl, blend salt and Worcestershire sauce with mayonnaise; toss with bean mixture.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with corn chips. Bake, uncovered, at 375° for 25 minutes or until bubbly. Yield: 8 servings.

Originally published as Red Bean Toss in Country February/March 1991, p49