Indian Beans

Preparation info

  • Difficulty

    Easy

  • Serves

    10 to 12

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

It takes time to cook pinto beans— their taste makes it time well spent

Ingredients

  • 1 lb. dried pinto beans
  • 3 qts. water
  • 1 (1 lb.) can tomatoes
  • 1 large onion, chopped
  • 8 slices bacon, cut in 2″ lengths
  • ¾ c. sliced celery
  • tsp. salt
  • 3 tsp. ground cinnamon
  • 6 tblsp. sugar
  • 3 tblsp. vinegar

Method

  • Wash beans; place in 6-qt. kettle with 3 qts. water and bring to a simmer. Cover; cook 4 hours, or until tender.
  • Mix remaining ingredients with beans and cooking water. Place in 4-qt. casserole; cover and bake in moderate oven (350°) 2 to 3 hours, or until done. Add water if necessary.