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Pinto Bean Casserole Recipe

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This recipe for Pinto Bean Casserole, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JE Dicken
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. Cornbread
2 c. Onions, chopped
1 lb. Bacon
1/2 c. Mayonnaise
2 c. Pinto Beans, cooked
2 c. Tomatoes, chopped
1/2 c. Pickle Juice
2 c. Green Peppers, chopped

Directions:
Directions:
Crumble Cornbread in pan, layer Tomato, Onions, Peppers and Pinto Beans. Mix Pickle Juice and Mayonnaise together. Pour over top of layers. Fry Bacon crisp. Crumble and put on top. Let set overnight.

Personal Notes:
Personal Notes:
America Fox's son-in-law (Linda's Husband): For as long as I can remember my daddy worked from daylight til dark on the farm. And every morning Mama would put on a crock pot of Pinto Beans before she went to work . Daddy would eat them everyday just like he hadn't had any for a long time. They laugh about the time they considered writing a Pinto Bean Cookbook. Tammy Dicken

 

 

 

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