Burgundy bean stew

8 Servings

Ingredients

QuantityIngredient
1poundsBacon
3cans(21-oz) kidney beans; drained, reserve 1 cup liquid
1cupChopped onion
1cupChopped green pepper
1can(8-oz) tomato sauce
1cupBurgundy or other dry red wine
1tablespoonBrown sugar
1teaspoonHorseradish
Bermuda onion rings

Directions

Fry bacon over medium heat until crisp; drain. Heat oven to 350. Layer beans, bacon, onion & green pepper in ungreased 3-qt casserole. Crumble bacon & mix with reserved bean liquid & remaining ingredients except onion rings; pour over bean mixture. Top with onion rings. Cover & bake 1 hour.

Serves 8. Use precooked canned beans or the quick-soak dry beans.

MRS WESLEY (LINDA) HAMM

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .