Indian Beans



10 servings



1 lb. pinto beans, dried
3 qt. water
1 lb. tomatoes, canned
1 lg. onion, chopped
8 slices bacon, cut in 2-inch lengths
3/4 cup celery, sliced
1-1/2 tsp. salt
3/4 tsp. cinnamon, ground
6 tbsp. sugar
3 tbsp. vinegar


Wash beans, place in 6 quart kettle with 3 quarts water and bring to simmer. Cover; cook for 4 hours or until tender. Mix remaining ingredients with beans and cooking water and place in 4 quart casserole; cover and bake in 350°F oven 2 to 3 hours or until well done. Add water as necessary.

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