Recipe - Burgundy Bean Stew

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

Fry bacon over medium heat until crisp; drain. Heat oven to 350. Layer
beans, bacon, onion & green pepper in ungreased 3qt 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 quicksoak 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,
http://www.erols.com/hosey.