2 c Dried beans
2 Carrots
2 Onions
1 c Canned tomatoes
2 tb Butter
1 c Diced leftover meat or bacon
1 1/2 ts Salt
1/4 ts Pepper
Soak beans overnight and cook in boiling salted water until tender.
Drain. Add sliced carrots, onions, tomatoes, and meat. Season with
salt and pepper. 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. Source: Heritage
Recipes Chatelaine ch.
