Corn and Bean Pudding

1 ts Canola oil
1/2 ts Salt
1 sm Onion, finely chopped
4 dr Hot pepper sauce
2 Eggs
2 c Cooked kidney or brown beans
1 c Milk
14 oz Can cream-style corn

This recipe is suitable for a gluten-free diet.

Heat oil over medium heat in a small nonstick skillet. Cook onion, stirring occasionally about 4 minutes or until translucent.

In 6 cup casserole sprayed with nonstick coating, beat eggs, milk, salt and hot pepper sauce until smooth. Stir in beans, corn and cooked onion. Mix well.

Place casserole in larger pan. Pour enough hot water into larger pan to come 2 inches up sides. Bake at 350 F for 20 minutes. Stir mixture and bake 20 minutes longer or until tester inserted near centre comes out clean.

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