Thursday, January 6, 2011

Recipe of the Week: Bean Rarebit

First, I know this has a weird name.  It actually is a variation on Welsh Rarebit (or Welsh Rabbit), so called because way back in the day, poor English folks ate rabbit meat, and the Welsh were so poor, they couldn't afford rabbit, so their poor people food was cheese.  So Welsh Rarebit never had rabbit, its just a lovely cheese sauce that is great on toast.

Second, this was my mom's recipe.  She used to make this in the good old days when she had to feed a family of 9 with very few resources.  However, I remember this as some of the best comfort food, and during this especially cold time of year, it really warms us up.

Bean Rarebit

You will need:
1/4 cup chopped onion
1/4 cup of butter (half a stick)
1/4 cup flour
1/2 tsp salt
1-2 tsp mustard (your choice of style, I use regular yellow or Dijon)
2 cups milk
2 cups shredded cheddar cheese
1 can of beans, drained and rinsed.  (I use white beans, but pinto would also be good)
Using a medium sauce pan, cook the onions in the butter on medium for a few minutes until all the butter is melted and the onions are soft.
Then add the flour and salt to the pan and stir into the butter and onions.
Pour in the milk and mustard and cook on medium until the sauce thickens.

Stir in the cheese and the beans and cook until the cheese has melted and the sauce is heated through.

Serve over buttered toast.  For an extra special dish, we like to top it with a fried egg.
Baby Daniel also likes this dish, and he can eat it pretty easily with his fingers if I break up the toast.  It makes about 6 servings (2 pieces of toast each).  Enjoy!


  1. What a wonderful description and great memories.
    I love this recipe and the photos.
    You are the best...better than my Betty Crocker picture cookbook.

  2. oh my, I forgot about this recipe-how funny