Scalloped Wild Onions

Ingredients

• 4 c wild onions peeled
• 2 c boiling water
• 3 Tbsp flour
• 3 Tbsp margarine
• 1 can cream of mushroom soup
• 12 c dry white wine
• 12 c Cheddar cheese grated
• 34 dried pinto beans
• 1 12 c tumbleweeds or curly endive
• 1 12 c cooked wild rice
• 34 c sunflower or corn oil
• 2 Tbsp chopped chives
• 2 small cloves garlic peeled
• 12 tsp black pepper
• 18 tsp salt
• 3 Tbsp herb-red wine vinegar

Directions

1. Soak beans overnight in enough water to cover
2. In morning drain and rinse then place in saucepan with fresh water to cover beans
3. Boil over high heat then reduce and simmer until beans are soft and skins split
4. Add water if beans begin to dry and stir occasionally to prevent sticking
5. Remove from heat when cooked
6. Drain and allow to cool