Instructions: 1. COOK BACON UNTIL PARTIALLY DONE. DRAIN FAT; SET ASIDE EQUAL AMOUNT BACON FAT FOR USE IN STEP

2. SET ASIDE BACON FOR USE IN STEP 4.

2. SAUTE ONIONS IN BACON FAT UNTIL TENDER. SET ASIDE FOR USE IN STEP 4.

3. DRAIN BEANS. RESERVE EQUAL AMOUNT LIQUID.

4. COMBINE BEANS, BACON, ONIONS, RED PEPPER, RESERVED LIQUID AND CORN.

COVER; CONTINUE COOKING 15 MINUTES. ADD RESERVED LIQUID.

5. SERVE WITH COOKING LIQUID (POT LIQUID).

NOTE:
1. IN STEP 2, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB SLICED ONIONS.

2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE

3. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-

4.

SERVING SIZE: 1/2 CUP (4

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