Burgundy bean stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bacon |
| 3 | cans | (21-oz) kidney beans; drained, reserve 1 cup liquid |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped green pepper |
| 1 | can | (8-oz) tomato sauce |
| 1 | cup | Burgundy or other dry red wine |
| 1 | tablespoon | Brown sugar |
| 1 | teaspoon | Horseradish |
| Bermuda onion rings | ||
Directions
Fry bacon over medium heat until crisp; drain. Heat oven to 350. Layer beans, bacon, onion & green pepper in ungreased 3-qt casserole. Crumble bacon & mix with reserved bean liquid & remaining ingredients except onion rings; pour over bean mixture. Top with onion rings. Cover & bake 1 hour.
Serves 8. Use precooked canned beans or the quick-soak dry beans.
MRS WESLEY (LINDA) HAMM
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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