Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pinto beans, dried |
| 3 quarts | Water |
| 1 pounds | Tomatoes, canned |
| 1 large | Onion, chopped |
| 8 slices | Bacon, cut in 2 inch lengths |
| ¾ cup | Celery, sliced |
| 1½ teaspoon | Salt |
| ¾ teaspoon | Cinnamon, ground |
| 6 tablespoons | Sugar |
| 3 tablespoons | Vinegar |
* Wash beans, place in 6 qt kettle with 3 qts water and bring to simmer. Cover; cook for 4 hours or until tender.
* Mix remaining ingredients with beans and cooking water and place in 4 quart casserole; cover and bake in 350 F. oven 2 to 3 hours or until well done. Add water as necessary.
Submitted By JJ JUDKINS On 11-14-95