Scalloped Wild Onions

• 4 c. wild onions, peeled
• 2 c. boiling water
• 3 Tbsp. flour
• 3 Tbsp. margarine
• 1 can cream of mushroom soup
• 1/2 c. dry white wine
• 1/2 c. Cheddar cheese, grated
• 3/4 ??? dried pinto beans
• 1 1/2 c. tumbleweeds or curly endive
• 1 1/2 c. cooked wild rice
• 3/4 c. sunflower or corn oil
• 2 Tbsp. chopped chives
• 2 small cloves garlic, peeled
• 1/2 tsp. black pepper
• 1/8 tsp. salt
• 3 Tbsp. herb-red wine vinegar

1. Soak beans overnight in enough water to cover.
2. In morning, drain and rinse, then place in saucepan with fresh water to cover beans.
3. Boil over high heat, then reduce and simmer until beans are soft and skins split.
4. Add water if beans begin to dry and stir occasionally to prevent sticking.
5. Remove from heat when cooked.
6. Drain and allow to cool.

wild onions, boiling water, flour, margarine, cream of mushroom soup, white wine, cheddar cheese, pinto beans, curly endive, rice, sunflower, chives, garlic, black pepper, salt, herbred wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199306 (may not work)