Bean Casserole

Ingredients

• 2 cups dried beans
• 2 carrots
• 2 onions
• 1 cup canned tomatoes
• 2 tablespoons butter
• 114% teaspoons salt
• 14 teaspoon Blue Ribbon pepper
• 1 cup diced left-over meat or bacon

Method

1. 1

   Soak beans overnight, and cook in salted water until tender.

2. 2

   Add sliced carrots, onions, tomatoes, and meat; season with salt and pepper.

3. 3

   Put in greased casserole and bake until vegetables are tender.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 83. The excerpt below is the record exactly as published.

Bean Casserole—2 cups dried beans, 2 carrots, 2 onions, 1 cup canned tomatoes, 2 tablespoons butter, 114% teaspoons salt, 14 teaspoon Blue Ribbon pepper, 1 cup diced left-over meat or bacon

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