Green Bean Casserole

• 1 can Campbell's condensed cream of mushroom soup
• 1/2 c. milk
• 1 tsp. soy sauce
• dash of pepper
• 4 c. cut (cooked) green beans
• 1 can (28 oz.) Durkee French fried onions
• 1 c. black-eyed peas
• water
• 2 Tbsp. vegetable oil
• 1 medium suze onion, finely chopped
• 1 small garlic clove, minced
• 1 c. long grain regular or converted rice
• 1 tsp. crushed hot red-pepper flakes
• 1 small red or green bell pepper, seeded, chopped
• 1 bay leaf
• 1 1/2 tsp. chopped fresh thyme or 1 tsp. dried thyme
• 1 tsp. salt (optional)
• 1/2 tsp. ground black pepper

1. Prepare beans for cooking according to the master recipe.
2. In Dutch oven or kettle, cover prepared peas with 5 cups fresh water. Bring liquid to boil; reduce heat to low.
3. Simmer beans until tender yet still firm, about 40 minutes.

campbells condensed cream of mushroom soup, milk, soy sauce, pepper, green beans, onions, blackeyed peas, water, vegetable oil, suze onion, garlic, long grain regular, pepper, red, bay leaf, thyme, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396049 (may not work)