Baked Bean admirers will love this substantial dish.
Pre-heat oven to 350 degrees.
2 15 oz cans kidney beans, drained
1 large onion, diced
1 8 oz. can tomato sauce
1/3 cup molasses
1 1/2 teaspoon dry mustard
1 1/2 teaspoon chili powder
1/2 teaspoon salt
Pour into a bean pot or casserole. Bake at 350 degrees for one hour. Cover
and continue baking 30 minutes. Make 4 cups.
Recipe doubles well-result is a little juicier.
If you prefer cooking your own beans:
Pick over, rinse well and soak over night in water to cover:
1 1/4 cup kidney beans
(or enough of whatever beans you are using to make 3 cups cooked)
Drain, cover with water, add two bay leaves, and simmer 1 1/2 hours (time
will vary if you use other beans)
Drain and combine with other ingredients as above.
V. H. Jergens