Reuben Bean Sandwiches

1          cup (8-oz. can) sauerkraut, drained
2          cups cooked*, drained red kidney beans or pink beans or one 16-oz. can, drained
            Home-cooked or canned corned beef (be generous)
4          slices Cheddar, Jack or Swiss cheese
8          thin slices rye or other bread
Oil or butter

In a saucepan, mix kraut, drained beans and corned beef. Heat till bubbly. Lay a slice of cheese on each of 4 slices of bread and top with 1/2 cup of bean-beef-kraut mixture. Press a second bread slice firmly on top to make a sandwich. Brown both sides quickly on an oiled griddle or skillet. Makes 4 servings. Serve hot with cold drinks.

Nutritional Information per Serving:
Calories-503, (From Fat-32%), Protein-41 g, Carbohydrate-45 g, Fat-18 g, Sodium-1530 mg, Potassium-499 mg, Dietary Fiber-12 g, Calcium-294 mg, Iron-8 mg, Vitamin A-352 iu, Vitamin C-6 mg, Cholesterol-108 mg

*For best results, soak and cook dry beans by preferred method.