Yield: 3 servings
Measure | Ingredient |
---|---|
8 slices | Bacon |
1 cup | Finely diced celery |
1½ cup | Chopped onion |
1 cup | Water |
6 ounces | Tomato paste |
½ cup | Packed brown sugar |
1 \N | Envelope spaghetti sauce mix |
2 tablespoons | Prepared mustard |
1 teaspoon | Garlic salt |
2 tablespoons | Vinegar |
2 cans | Large dried lima beans, |
\N \N | Drained |
1 can | Kidney beans, drained |
1 can | Pork & beans in tomato sauce |
Cook bacon until crisp and drain on paper towels. Pour off all but 2 tablespoons of fat from the skillet. Add celery and onion to skillet and saute about 5 minutes. Add water, tomato paste, brown sugar, spaghetti sauce mix, mustard, garlic salt and vinegar and bring to a boil. In a 3 quart casserole combine the beans. Add the crumbled bacon, tomato mixture and blend well. Bake uncovered at 350 degrees for 1 hour. Randy Rigg Submitted By RANDY RIGG On 06-02-95