Dauphin Bean Casserole
|Dried beans||2 Cup (32 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Chopped leftover meat/Bacon||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
Soak beans overnight and cook in boiling salted water until tender.
Add sliced carrots, onions, tomatoes and meat.
Season with salt and pep per.
Put in greased casserole and dot with butter.
Bake until vegetables are tender, in moderate oven.
Serve with a green salad.
Makes a very economical supper dish.