Torta de Platano (Savory Green-Banana Cake)

2 cups cooked kidney beans or 1 can (20 ounces), drained (reserve 1/2 cup liquid)
1 medium onion, chopped fine
1/4 cup lard or oil
salt and fresh-ground pepper to taste
6 green (unripe) bananas or 4 green plantains, peeled
1/2 cup grated Parmesan cheese
4 tablespoons butter or margarine, divided
2 eggs, slightly beaten

Place beans with liquid in blender or food processor; puree; set aside. In heavy skillet saute onion in hot lard until tender. Add beans; cook and stir until soft paste forms. Season with salt and pepper; set aside. Place bananas in salted water to cover over moderate heat. Bring to boil. Reduce heat; simmer uncovered 10 to 15 minutes or until tender. (Plantains will take about 30 minutes.) Drain; mash while warm. Stir in cheese, 3 tablespoons butter and the eggs; mix well. Spoon half the banana mixture into well-greased 2-quart souffle dish or casserole; cover with bean mixture; top with remaining banana mixture. Dot with remaining 1 tablespoon butter. Bake in 375 degree oven 30 minutes or until bubbly around edges. Serve directly from dish.

Makes 6 to 8 servings.

[Magazine clipping. This recipe from Mexico has the following commentary: This old colonial dish from Oaxaca is both unusual and good when served instead of rice or potatoes with meat and poultry.]