Haricots Rouges Casserole - Casserole of Red Beans

A hearty bean dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 1⁄2 lb bacon, sliced
• 4  cups  cooked  red beans (canned is fine)
• 4  cups tomatoes, cooked (canned is fine)
• 1  teaspoon baking powder
•  salt and pepper, to taste
• 1⁄4 lb cheese, grated

Directions

1. Lightly grease a casserole dish and preheat oven to 350°F.
2. Cook bacon crisp, remove from pan.
3. Add beans to bacon fat, and tomatoes to which baking powder has been added.
4. Stir all together; season to taste with salt and pepper and place in prepared casserole dish.
5. Cover tightly and bake for one hour.
6. Remove cover, sprinkle with cheese, arrange bacon strips over all and cook for ten minutes more.