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Pinto Bean Casserole

Pinto Bean Casserole

2-15.5 ounce cans of pinto beans, drained
2 cups of frozen corn
1-10.5 ounce can of diced tomatoes and green chilis
1 tbl of dried onion flakes
1 tbl of brown sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp chipotle powder or cayenne
2 large eggs
1 tbl heavy cream
4 ounces of cheddar cheese, shredded
vegetable shortening to grease casserole dish

Preheat the oven to 350 F.

Combine the beans, corn, tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and chipotle powder. Beat the egg and heavy cream together and stir in 1/2 of the grated cheese then stir this mixture into the bean mixture. Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese. Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F. Serve warm. Refrigerate leftovers.

Written by:
#MenWhoBlog MemberBlogging GuruThought Leader

James' passion for exploration and sense of duty to his community extends beyond himself. This means he is dedicated to providing a positive role model for other men and especially younger guys that need support so that they can thrive and be future positive contributors to society. This includes sharing wisdom, ideas, tips, and advice on subjects that all men should be familiar with, including: family travel, men's health, relationships, DIY advice for home and yard, car care, food, drinks, and technology. Additionally, he's a travel advisor and a leading men's travel influencer who has been featured in media ranging from New York Times to the Chicago Tribune, and LA Times. He's also been cited by LA Weekly "Top Travel Bloggers To Watch 2023" and featured by Muck Rack: "Top 10 Outdoor Journalists for 2022".

He and his wife Heather live in St Joseph, Michigan - across the lake from Chicago.