How to make it

  • The night before making the casserole, pick over the beans, discarding any stones. Rinse the beans briefly, then cover with water and let sit overnight.
  • The next day, place the beans in a 4-quart pot along with their soaking liquid. Add the whole onion, the garlic, and the bay leaves. Add fresh water to cover the beans by 2-inches. Bring to a boil, then lower to a simmer. Cover and cook until the beans are tender but not mushy, about 1 1/2 hours. Check during cooking, and add hot water when necessary. When the beans are almost done, add salt. Drain the beans, discarding the water. Discard the onion, garlic, and bay leaves; reserve the beans.
  • Meanwhile, while the beans are cooking, blanch the corn kernels in a large pot of boiling salted water 1 minute. Drain the corn, cool, and refrigerate.
  • Heat the oven to 375 degrees.
  • Melt the butter in a 4-quart pot over medium-low heat. Add the diced onion and green pepper. Cook until soft, but not brown, about 20 minutes.
  • Stir in the flour and cook for 2 minutes, stirring constantly. Add the hot milk all at once, stirring vigorously with a whisk. Increase the heat to medium, and cook, stirring occasionally, until thickened, about 6 minutes. Add salt and pepper.
  • Reserve 1 1/2 cups grated cheese; stir the remaining cheese into the milk mixture. When the cheese has melted, fold in the corn and beans.
  • Grease a 3-quart casserole with butter or film with nonstick spray. Place the bean-and-corn mixture in the casserole. Sprinkle the reserved cheese over the top. Bake until the cheese is melted, about 10 to 15 minutes. Just before serving, pass under a hot broiler to lightly brown the cheese.

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    " It was excellent "
    daking ate it and said...
    Loving this recipe. I will make this for my hungry kids all 1000 + of them :) I cook at Texas State University.
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