Baked Chili Beans Recipe
Ingredients
| Red kidney beans | 1 Pound | |
| Water | 3 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), chopped | |
| Onions | 2 , diced | |
| 2 tbs bacon dripping | ||
| Tomato sauce | 1 Can (10oz) | |
| Salt | 2 Teaspoon | |
| Chili powder | 1 Tablespoon | |
| Molasses | 1/4 Cup (16 tbs) | |
| Dry mustard | 1 Teaspoon | |
| Ketchup | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
Directions
Soak beans in water overnight.
Saute garlic and onion in hot bacon dripping until lightly browned.
Add beans in their liquid and all remaining ingredients.
Cover and simmer gently for 3 hours or until beans are tender, adding more water if necessary.
Or bake in a covered deep casserole at 275F for 5 to 6 hours.
Stir mixture occasionally and add a little boiling water to prevent sticking.
To serve, lift out ham bone and dice or chop large meat pieces.
Discard bone and stir meat into bean mixture.
Taste for seasoning.
Saute garlic and onion in hot bacon dripping until lightly browned.
Add beans in their liquid and all remaining ingredients.
Cover and simmer gently for 3 hours or until beans are tender, adding more water if necessary.
Or bake in a covered deep casserole at 275F for 5 to 6 hours.
Stir mixture occasionally and add a little boiling water to prevent sticking.
To serve, lift out ham bone and dice or chop large meat pieces.
Discard bone and stir meat into bean mixture.
Taste for seasoning.
Chef
