Mabel johnson's sweet and sour kidney beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Generous Pieces Of Bacon | ||
| (about 8 slices) | ||
| ½ | cup | Onion, chopped |
| 1 | Clove Garlic, minced | |
| 6 | tablespoons | Brown Sugar |
| 1 | teaspoon | Dry Mustard |
| 2 | cans | (16 Oz) Kidney Beans |
| 1 | tablespoon | Cider Vinegar |
| ½ | cup | Ketchup |
Directions
1. Half-cook the bacon in a large heavy pot. Pour off all but 1 Tbs of fat. Cut the bacon into pieces and set aside.
2. Add the onion and garlic to the pot and cook over moderate heat in the bacon fat until soft and translucent; do not brown.
3. Add brown sugar and stir until melted. Add the mustard and stir.
Add the beans and their liquid, one can at a time. Add the vinegar and stir. And the ketchup; stir. Finally, stir in the bacon pieces.
4. Cover and cook over low heat for 50 to 60 mins, stirring occasionally.
From the CLACKAMAS COUNTY FAIR of Canby, OR. Fair dates: 3rd week of August, for 6 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking