Bacon Bean Casserole
Bacon Bean Casserole recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
beans
dried |
|
| 2 | each |
carrots
|
|
| 2 | each |
onions
|
|
| 1 | cup |
tomatoes
canned |
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
bacon
or meat, leftover |
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
beans
dried |
|
| 2 | each |
carrots
|
|
| 2 | each |
onions
|
|
| 237 | ml |
tomatoes
canned |
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
bacon
or meat, leftover |
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Soak beans overnight and cook in boiling salted water until tender.
Drain.
Add sliced carrots, onions, tomatoes, and meat.
Season with salt and pepper.
Put in greased casserole and dot with butter.
Bake until vegetables are tender, in moderate oven.
Serve with a green salad.
Makes a very economical supper dish.
