Kidney Bean Rabbit

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"Whenever we had been sick as kids and were finally starting to feel better, mom would treat us to Kidney Bean Rabbit. Today, I use Velveeta, but then we would either use government cheese or the cheese my grandparents got from the Amish farm next door. Any soft cheese that melts smoothly will work. The important thing is to use a double boiler, as it simply does not come out well in either a heavy-bottomed single pan or the microwave. If you don't have a double boiler, you can put a metal mixing bowl over a pan of simmering water. This is another recipe originally from my 1952 Watkins cookbook, updated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (234.2 g)
  • Calories 360.7
  • Total Fat - 17.8 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 47 mg
  • Sodium - 791.9 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.9 g
  • Protein - 20.5 g
  • Calcium - 589.5 mg
  • Iron - 2 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat water in bottom of double boiler to a boil.

Step 2

Meanwhile, in the top of the double boiler over direct heat, melt butter; add green pepper and cook until softened, about 5 minutes.

Step 3

Add seasonings, beans and cheese to green pepper and place pan over pot of boiling water.

Step 4

Cook, stirring occasionally, about 10 minutes, or until cheese is completely melted and mixture is heated through.

Step 5

Serve over toast triangles or pieces.

Tips & Variations


  • Double boiler

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