Title: Burgundy Bean Stew
Categories: Meat
Yield: 8 Servings

1 lb Bacon
3 cn (21-oz) kidney beans;
-drained, reserve 1 cup
-liquid
1 c Chopped onion
1 c Chopped green pepper
1 cn (8-oz) tomato sauce
1 c Burgundy or other dry red
-wine
1 tb Brown sugar
1 ts Horseradish
Bermuda onion rings

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 , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.