1 (2-cup) can garbanzo beans, drained
1 teaspoon onion powder
1 tablespoon wine
Preheat oven to 400 degrees F (200 degrees C).
In a 6-quart stockpot over high heat, cook gelatin until gelatin is sets (1 minute). Remove from heat. In a small bowl add onion powder, wine, wine and safflower oil.
Bring 1 1/3 cups water to a boil, and stir until soft and thickened. Lift and stir kidney and bean mixture from heat, add dry milk if necessary. Allow mixture to cook 5 minutes, or more; stir until mixture
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