Ingredients:
- 2 cups dried pinto beans
- 2 tablespoons bacon drippings
- 1 cup sliced onions
- 1/4 cup chopped green bell pepper
- 8 to 16 ounces cubed cooked ham
- 1/2 cup ketchup
- 1/4 cup molasses
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons dried mustard
- 1/2 cup reserved bean cooking liquid
Preparation:
Following package directions, cook pinto beans until tender. Drain beans, reserving 1/2 cup of the liquid. Add bacon drippings to a skillet over medium heat; add onion and green pepper and cook for 5 minutes. Layer cooked drained beans, onions and peppers, and ham in a 2-quart casserole. Combine remaining ingredients and pour over the mixture. Bake at 325° for 1 hour. Serves 6.
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