White Chili Casserole

1 onion, diced
2 cloves garlic, minced
1 tsp. cumin
1 tbsp. olive oil
1 15 oz can of each, with the cooking liquid:
            Chickpeas
            Hominy (white corn)
            Large butter beans
            Small navy beans
1 4 oz can chopped mild green chilies
Salt and pepper to taste
Hot sauce to taste

Preheat oven to 350 degrees F.

Saute the onion, garlic and cumin in the oil until the onions are soft.

Place the beans and hominy, with their liquied, and the chilies in a casserold dish.  Addd the onion mixture and stir well.  Cover and bake for 45 minutes.  Serve with hot sauce and salt and pepper to taste.

Makes 6-8 servings

Polenta Stuffed Peppers
4 bell peppers (use a combo of colors)
1/2 tsp. minced garlic
1 zucchini, diced
1 tbsp. olive oil
2 medium tomatoes, diced
1 tsp. salt
1/2 tsp. pepper
1 1-lb package pre-cooked polenta, mashed
Paprika

Preheat the oven to 375 degrees F.  Cut the tops off the peppers and scoop out the insides.  Place on a cookie sheet.

Saute the garlic and zucchini in the oil over medium heat, until the qucchini starts to soften.  Add the tomatoes, salt, and pepper.  Heat briefly and stir in the polenta.  Fill the peppers with the polenta mixture and sprinkle with paprika.  Cook for 30-40 minutes.

Makes 4-6 servings