By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 8×12 pan

Ingredients:

• 4 tablespoons butter or margarine
• 1 onion, chopped
• 2 ribs of celery, chopped
• 1 jalapeno chile, chopped
• 16 oz. can kidney beans
• 14 oz. can sliced peaches, drained and chopped
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 lb. enriched macaroni, previously cooked
• 28 oz. can diced tomatoes in juice
• Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees.
• In a pan, melt butter over medium high heat.
• Add onion, celery, jalapeno, and kidney beans, and sauté until tender.
• Add peaches, chili powder, and garlic powder, and stir to combine.
• Turn off heat.
• Add macaroni, and mix to combine.
• Add diced tomato with juice, and mix to combine.
• Adjust seasoning with salt and pepper.
• Place dressing into a baking pan, and baked covered for 20 minutes or until thoroughly heated.