3/4 cup olive oil
2 onions, peeled and sliced
1 1/2 cups rice
1 1/2 cups whole wheat flour
1 egg
1/2 cup wet milk powder
1/2 teaspoon salt
1/4 teaspoon brown sugar
2 tablespoons vanilla extract
1 cup butter
6 cups biscuit baking mix
1 1/2 cups chopped celery
Place oil in a large skillet. Heat enough water to cover. Cook over medium heat, stirring constantly, until oil is just bubbly. Remove skillet from heat. Stir in onions and rice. Cook for 3 minutes. Mix together the whole wheat flour, egg, milk powder, salt, brown sugar and vanilla. Blend into the mixture. Remove from heat and stir in butter. Cover and chill overnight.
While the mixture is chilling, combine the biscuit baking mix, celery and 1 cup chopped onion in another large skillet. Cook over medium heat until mixture is thickened.
In the morning, preheat oven to 350 degrees F (175 degrees C).
Place bread into two 9x5x2-inch loaf pans or 9x5 inch baking pans. Place aside while making the greens.
Make the pinto beans by mixing the white sugar, vinegar and olive oil in a large saucepan over medium heat. Continue to cook until heated through, but not boiling. Drain pinto beans well and stir in the milk. Spoon sauce into prepared loaf pans.
Bake at 350 degrees F (175 degrees C) for 1 hour or until pinto beans are tender. Serve warm with bread or pasta or cheese. Garnish with parsley. Notes:
Place pinto beans into a large bowl. Cover with a damp cloth or plastic wrap; set aside.
Mix all the milk with olive oil, vinegar, salt and brown sugar in a small bowl. Return pinto beans to the pot. Stir and cook over medium heat until just tender. Serve hot.
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