Burgundy bean stew

Yield: 8 Servings

Measure Ingredient
1 pounds Bacon
3 cans (21-oz) kidney beans; drained, reserve 1 cup liquid
1 cup Chopped onion
1 cup Chopped green pepper
1 can (8-oz) tomato sauce
1 cup Burgundy or other dry red wine
1 tablespoon Brown sugar
1 teaspoon Horseradish
\N \N Bermuda onion rings

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.


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

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