Baked Chili Beans
|Red kidney beans||1 Pound|
|Water||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Onions||2 , diced|
|Bacon dripping||2 Tablespoon|
|Tomato sauce||7 1⁄2 Ounce (1 Can)|
|Chili powder||1 Tablespoon|
|Molasses||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Ketchup||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
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.