| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried kidney beans, washed and soaked |
| 2 |
lg |
Yellow onions, chopped fine |
| 2 |
|
Cloves garlic, crushed |
| 2 |
tb |
Bacon drippings |
| 1/2 |
c |
Ketchup |
| 1/2 |
c |
Chili sauce |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Firmly packed brown sugar |
| 1/2 |
ts |
Powdered mustard |
| 1/2 |
ts |
Chili powder |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 5 |
c |
Water |
INSTRUCTIONS
Preheat oven to 350 degrees. Drain beans, place in an ungreased 3 quart
bean pot or casserole, and mix in all remaining ingredients. Cover tightly
(use a double thickness of foil if casserole has no lid) and bake 5 to 6
hours, stirring occasionally, until beans are tender and sauce thick. If
mixture gets too dry before beans are done, stir in a little warm water.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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