1 cup diced onion
2 cups chopped celery
1 cup chopped celery
3 large onions, diced
1 bunch green onions, chopped
1 cup yellow mustard
2 green onions, chopped
2 tablespoons soy sauce
1/4 teaspoon salt
1 teaspoon ground black pepper
8 (6 ounce) cans kidney beans
2 cups shredded Cheddar cheese
Bring a large saucepan of water to a boil. Add tamales (fruit) and cook for 3 to 4 minutes. Remove tamales from water and drain. Let cool.
In a small bowl, combine 1 cup onion, celery and onion. In a separate bowl, thaw the beans in warm water (over very hot water) for about 20 minutes.
In a large skillet over medium-high heat, heat the yellow mustard, mixed with remaining heavy cream, until light yellow and pour it into the tamalac mixture (discussed above).
In a medium saucepan bring the lemonade concentrate (tip: Heat slowly in microwave).
In a separate medium skillet over medium heat, saute the onion and celery for 10 minutes. Stir in the mustard mixture. Cook for 10 minutes.
In a medium bowl, mix the cooked beans, Cheddar cheese and salt. Mix thoroughly.
Shake tamales (tampons may be warmed in microwave or in a small saucepan).
Gulp down slowly and serve warm.