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Show Hearty western dish suggested for crowd Bacon and Beans (Recipe from Bernice Lish, serves 12-20 people) 1 lb. bacon (chopped in 1" pieces 2 cups onions 2 cans pinto beans - drained 2 cans red kidney beans - drained and reserve liquid 2 cans lima beans - drained and reserve liquid 2 stalks of celery - chopped 3 green peppers - chopped 2 cans whole kernel corn - drained 1 large can tomatoes (whole) quarter Vi cup honey 3 T cider vinegar 2 tsp. each - ground cumin, dry mustard, oregano salt and pepper to taste M cup instant potatoes Cook bacon until crisp, remove from pan. Cook onions in bacon drippings until limp, remove excess fat. To the cooked onions add spices, honey, vinegar and 1 cup of reserved bean liquid. Blend so spices are well mixed. Add all other ingredients, cover and bake at 350 degrees for two hours. Add instant potatoes to 1 cup reserved bean liquid. Stir well. This will thicken slightly. You may need more or less thickening as pleases your taste. Eat and enjoy! |