Indian beans

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

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