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Indian beans
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| Artist: |
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| Categories: |
Beans, Casseroles, Central Asian, Entrees, Ham, Indian, Pork |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Pinto beans, dried | | 3
| quart | Water | | 1
| can | Tomatoes, (1pound) | | 1
| large | Onion, chopped | | 8
| slice | Bacon, cut in 2" pieces | | 3/4
| cup | Celery, sliced | | 1 1/2
| tsp | Salt | | 3/4
| tsp | Cinnamon | | 6
| tbsp | Sugar | | 3
| tbsp | Vinegar |
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Procedures:
| 1 | Wash beans; place in 6 qt. kettle with 3 qts. | | 2 | Water and bring to a simmer. | | 3 | Cover; cook 4 hours, or until tender. | | 4 | Mix remaining ingredients with beans and cooking water. | | 5 | Place in 4 qt. casserole; cover and bake in 350 oven 2 to 3 hours or until done. | | 6 | Add wate if necessary |
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