INGREDIENTS
| 5 | slices | bacon, cut into 1 inch pieces |
| 1 | cup | onions, chopped |
| 1/2 | each | red, yellow, and green peppers, chopped |
| 1 | stalk | celery, chopped |
| 1 | 15 oz. can | lima beans, liqud reserved |
| 1 | 15 oz. can | kidney beans, liquid reserved |
| 1 | 15 oz. can | pinto beans, liquid discarded |
| 1 | 15 oz. can | corn, liquid discarded |
| 1 | 15 oz. can | Italian-style tomatoes, chopped or pureed |
| 1/8 | cup | honey |
| 2 | tbsp | cider vinegar |
| 1 | tsp | cumin |
| 1 | tsp | oregano |
| 1 | tsp | dry mustard |
| 1 | tsp | black pepper |
| 1 | tsp | salt |
PROCEDURE
Fry bacon pieces until crisp, set aside; add onions and celery and cook until limp. Blend reserved bean liquids in a bowl and stir 1 cup into onions, along with the honey, vinegar, and spices. Transfer to a baking pan: add bacon, peppers, beans, tomatoes, and corn; stir to combine. Cover and bake at 350° for 1 hour, remove cover and continue baking for 30 more minutes or until desired consistency is reached. (Some may want their dish "soupier" while others would prefer "dryer.")
Based on a recipe I saw in Reader's Digest.
CAREY DILLINGER 1996
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