Butter Bean Bake

• 1/4 c. olive oil
• 2 Tbsp. minced garlic
• 1 1/2 c. chopped onion
• 3 to 4 (15 oz.) cans butter beans, drained
• 2 (16 oz.) cans plum tomatoes
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. thyme
• 1 bay leaf
• 1/2 tsp. ground cumin
• 1/2 tsp. coriander
• 3 Tbsp. lemon juice
• 1/3 c. brown sugar
• 1 c. shredded Cheddar cheese

1. Heat olive oil in a large skillet.
2. Saute garlic and onion until tender.
3. Add butter beans, cut up tomatoes with liquid, oregano, basil, thyme, bay leaf, cumin, coriander, lemon juice and brown sugar.
4. Bring to boil.
5. Season to taste with salt and pepper.
6. Add 1/2 teaspoon parsley.
7. Pour
8. into casserole dish. Bake, uncovered, at 325u0b0 for 2 1/2 to 3 hours or until thickened. Serve in bowls sprinkled with cheese.
9. Serves 6.

olive oil, garlic, onion, butter beans, tomatoes, oregano, basil, thyme, bay leaf, ground cumin, coriander, lemon juice, brown sugar, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829241 (may not work)