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.
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, .