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Method :
Wash beans.
Soak overnight in cold water to cover (see note). Put beans, soaking
water and salt into large saucepan. Bring to a boil, turn down heat,
cover and simmer until tender, 2-3 hours. Add water if necessary during
cooking. Drain. Heat oven to 375F (190C). Butter a 1 1/2-qt (2-liter)
casserole. Combine beans and corn and put in prepared casserole. Put 2
tbsp of the liquid from the tomatoes in a small dish. Put remaining
tomatoes in medium saucepan. Heat to boiling.
Add flour,
sugar, garlic salt, basil and pepper to the 2 tbsp (30ml) tomato liquid
and stir until smooth. Stir into boiling tomatoes. Bring back to a boil,
stirring constantly. Pour over beans and corn. Stir lightly to blend.
Add bread cubes to melted butter and stir lightly with a fork to coat
bread cubes with butter. Add cheese and toss with fork to blend.
Sprinkle mixture over top of casserole. Bake about 30 minutes or until
bread cubes are browned and sauce is bubbling.
Note : To
soak beans quickly, boil 2 minutes, remove from heat and let stand 1
hour.
Serves 4-6
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