Indian Beans

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

1 lb. pinto beans, dried
3 qt. water
1 lb. tomatoes, canned
1 large onion, chopped
8 slices bacon, cut in 2-inch lengths
3/4 cup celery, sliced
1-1/2 tsp. salt
3/4 tsp. cinnamon, ground
6 tbsp. sugar
3 tbsp. vinegar

INSTRUCTIONS

Wash beans, place in 6 quart kettle with 3 quarts 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.

CHEF COMMENTS

No comments are available.

Tagged: bakedbeans, sidedishes add tags

Have you made it? What'd you think?

Log in to review this recipe.