Curried Potatoes And Beans

• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 teaspoon curry powder
• 1 teaspoon lemon juice
• 2 hard-boiled large eggs
• 2 cups cubed cooked potatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 to 3/4 cup heavy whipping cream

1. In a skillet, saute onion in oil until tender. Stir in curry and lemon juice; cook and stir for 4 minutes. Set egg yolks aside; chop egg whites. In a bowl, combine egg whites, potatoes, kidney beans, salt, pepper and onion mixture. Pour cream over all; gently toss to coat.
2. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through. Grate egg yolks; sprinkle over the top.

onion, canola oil, curry powder, lemon juice, eggs, potatoes, kidney beans, salt, pepper, heavy whipping cream

Taken from www.tasteofhome.com/recipes/curried-potatoes-and-beans/ (may not work)