Kidney Bean Casserole
This recipe is a favorite side dish in my family, especially during the summer for all of our cookouts. The flavors blend beautifully for a zesty, sweet side dish packed with delicious and colorful veggies and beans. Just one bite, and you will be a fan for life!
from my Auntie Moo Moo
also contributed by my mom to Puttin' on the Peachtree, 1979
2 15-ounce cans kidney beans, partially drained
1 green bell pepper, coarsely chopped or sliced
2 small onions, coarsely chopped or sliced
1 strip raw bacon, finely chopped (optional)
1/2 cup brown sugar
1/2 of a 14-ounce bottle ketchup or chili sauce
Combine all ingredients in casserole dish and bake, covered, for 2 hours at 325 degrees. May be prepared in advance and reheated.
Alternatively, combine ingredients in your crock pot. Cover and cook on high for 1 hour, then low for 2-4 hours. Enjoy!