Scalloped Kidney Beans

Ingredients

• 2 cups cooked red kidney beans
• 1/2 cup raw rice
• 2 cups tomato
• 1 tablespoon sugar
• 1/4 cup chopped onion
• 1 tablespoon drippings
• 1 teaspoon salt
• Speck paprika

Instructions

1. Used canned or dried beans. If dried ones are used, soak overnight in cold water, drain. Cover with cold water, add one-eighth teaspoon soda, parboil fifteen minutes, drain. Add boiling water barely to cover, and one-half teaspoon salt and cook slowly in fireless cooker or in oven, or on back of range until soft. There should only be a small amount of thick juice when done. Parboil rice five minutes, drain. Arrange beans and rice in layers in casserole or bean pot. Mix tomato, sugar, onion, drippings, salt, and paprika, and add to bean mixture. Bake in a moderate oven in the oven for 30 minutes at 325 degrees. Servings, 6.