Kidney Bean Casserole


Mrs. Eugene Weaver of Fleetwood, PA contributed this recipe to "The Basics and More Cook Book”.  We enjoyed it as a nutritious side dish, and it’s great when nutritious and good-tasting go together.  This is simple to assemble, and bakes unattended while you prepare the remainder of your meal.  We thought it had a little too much vinegar the first time I made it; I cut it in half and we thought it was just right.  One of the things I like about Mennonite cookbooks like this one is the different ways to use what you can grow.                    
Kidney Bean Casserole
  4        Cups  Kidney Beans – canned, rinsed and drained
  1        Medium  Onion -- chopped
     ½    Cup  Ketchup
  3        Tablespoons  Brown Sugar
  1        Tablespoon  Vinegar – (2 Tbsp in original)
  2        Teaspoons  Mustard
  1        Teaspoon  Salt
  4        Slices  Bacon
Combine beans and onion.  Combine and add all ingredients except bacon.  Pour into baking dish and lay bacon (fried or raw) on top.
Bake at 375° for 45 minutes.
Simple, quick and delicious.
4 servings
2012 Cost:  $2.65 or 67¢ per serving

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