Steak and Navy Bean Casserole
|Round steak||2 Pound, cut in 1 inch cubes|
|Shortening/Salad oil||2 Tablespoon|
|Cooked navy beans||2 Cup (32 tbs) (But Still Firm)|
|Tomatoes||1 Pound (1 Can)|
|Onions||2 Cup (32 tbs), sliced|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
In a large frying pan, cook round steak in shortening until browned on both sides.
Add beans, tomatoes, and salt and pepper to taste.
Cover and simmer for 10 minutes.
Spoon half of this mixture into a 2-quart casserole.
Spread onions over the bean mixture, then sprinkle with half the brown sugar.
Add remaining half of bean mixture, sprinkle with remaining sugar.
Lay strips of bacon over the top.
Bake, uncovered, in a moderately slow oven (325°) for about 1 hour.
Makes 6 servings.