2 1/2 cups water
1/2 teaspoon yellow mustard
2 bay leaves
1 cup uncooked whole milk
2 eggs, beaten
1 large onion, chopped
3 4 ounce cans kidney beans
In large saucepan, Bring water and mustard to a boil. Reduce heat to low; steam beans for about 60 minutes or until gently heated. Drain plenty of liquid from steam beans, keeping them warm. Stir in milk, eggs, onion and cooked beans. Return this mixture to heat, and stir in beans. Reduce heat to low; cook for about 30 minutes. Bring to a boil. Remove from heat, stir in mustard, bay leaves, diced beans and cooked kidney beans. Stir into milk mixture. Allow to boil a bit.
Reduce heat to medium; add kidney beans and cook for about 20 minutes in the preheated oven.
Stir about 12 to 25 time for best flavor. Remove beans and onion and pour them over bean mixture. Cover with remaining cream. Serve with bread immeasurably.