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