Ingredients
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 |
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Instructions
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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