Burgundy Bean Stew

  • 1 lbs Bacon
  • 3 can (21 oz.) kidney beans; drained, reserve 1 cup liquid
  • 1 cup Chopped onion
  • 1 cup Chopped green pepper
  • 1 can (8 oz.) tomato sauce
  • 1 cup Burgundy or other dry red wine
  • 1 Tbsp Brown sugar
  • 1 tsp Horseradish
  • Bermuda onion rings
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Fry bacon over medium heat until crisp; drain. Heat oven to 350° F. Layer beans, bacon, onion and green pepper in ungreased 3-qt casserole. Crumble bacon and mix with reserved bean liquid and remaining ingredients except onion rings; pour over bean mixture. Top with onion rings. Cover and bake 1 hour.

Use precooked canned beans or the quick-soak dry beans.

Submitted by: Recipe Group Member