BOSTON ROAST

Ingredients

• 1 pound Cooked kidney beans
• 1/2 pound Grated cheese
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Red pepper (Quantity estimated (not specified in original recipe))
• 1 cup Bread crumbs (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter (For basting, quantity estimated (not specified in original recipe))
• 1/4 cup Water (For basting, quantity estimated (not specified in original recipe))
• 1 medium Onion (For tomato sauce, quantity estimated (not specified in original recipe))
• 1 tablespoon Flour (For tomato sauce)
• 2 cups Tomatoes (Cooked and strained, for tomato sauce)
• 1 teaspoon Sugar (For tomato sauce)
• 1/4 teaspoon Pepper (For tomato sauce, quantity estimated (not specified in original recipe))
• 1 tablespoon Vinegar (For tomato sauce)
• 1 tablespoon Tomato catsup (For tomato sauce)

Instructions

1. 1Mash the cooked kidney beans. Put them through a food chopper. In a large bowl, combine the mashed beans, grated cheese, salt, red pepper, and bread crumbs. Mix well until the mixture is stiff enough to form into a ball.
2. 2Preheat oven to 350°F (175°C). Form the bean mixture into a ball. Place the ball in a baking dish. Bake in the preheated oven for 30 minutes, basting occasionally with butter and water.
3. 3While the roast is baking, prepare the tomato sauce. In a saucepan, brown the butter with the minced onion. Add the flour and stir until brown. Gradually stir in the cooked and strained tomatoes. Add the sugar, salt, pepper, red pepper, vinegar, and tomato catsup. Simmer for 10 minutes, stirring occasionally.
4. 4Serve the Boston Roast with the prepared tomato sauce.