Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Galvan Estate in Fort Worth, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Drain beans, corn, and kraut (reserve kraut juice).
  2. Mix together beans, corn and kraut juice in large bowl with lid then place in refrigerator overnight.
  3. Stir several times the next morning.
  4. Fry bacon then remove and drain well.
  5. Add bacon to bean mixture then bring to a boil, reduce heat and simmer for 30 minutes.

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