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“This is a different recipe from chili or pork'n beans. DH wants this on a regular basis. Use two cans of beans for a smaller amount. I like a couple of cans of garbonzos and one of kidney, but use all kidney if you're feeding traditionalists. I got this years and years ago from Peg Bracken's "I Hate To Cook Book". It was the first cook book I bought ever, at Lake Tahoe when I was 16. Feel free to add chili or Italian spice mix or a boullion cube or two. I've done it all, but I didn't care for the apple bacon.”
6hrs 10mins

Ingredients Nutrition

  • 3 (16 ounce) canscooked beans, with liquid (Kidney, Garbanzo, little White or Red, etc.)
  • 1 (14 1/2 ounce) cansliced peeled tomatoes, with liquid
  • 1 large onion, peeled and sliced
  • 12 lb bacon


  1. Layer the cans of beans alternately with about 1/3 of the tomatoes and onion.
  2. Put 1/3 of the bacon on top.
  3. Bake at 325°F for 2 hours.
  4. Punch the bacon down and mix a bit.
  5. Put another 1/3 bacon on top and bake two hours.
  6. Finish with the last of the bacon and bake another two hours.
  7. Add a bit of water if it gets too dry.

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