Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Red kidney beans |
| ½ pounds | Salt pork, or bacon, cut small and sauteed |
| 1 large | Onion, chopped |
| 1 each | Apple, chopped |
| 1 each | Clove garlic |
| 1 each | Sprig thyme |
| 2 tablespoons | Butter or olive oil |
| 1 tablespoon | Sugar |
| 2 teaspoons | Curry powder |
| 1 cup | Stewed tomatoes, or canned |
| 1 teaspoon | Salt |
| \N \N | Few grains of cayenne |
Soak beans overnight, or use two cans of kidney beans, drained and rinsed) Fry onion, apple and garlic in butter. Add salt, pepper, sugar and tomatoes. Blend well, add curry. Add beans, mix well and fill bean pot or baking dish. Cut up salt pork (I use bacon) and mix. Pour in some bean water - add more if beans get dry. Slow oven 325F for 3-4 hours covered. Can be doubled or tripled nicely. Origin: My (birth) mother, Nancy Kirk Shared by: Sharon Stevens Submitted By SHARON STEVENS On 12-18-94