2 c Dried beans

2 Carrots

2 Onions

1 c Canned tomatoes

2 tb Butter

1 c Diced leftover meat or bacon

1 1/2 ts Salt

1/4 ts Pepper

Soak beans overnight and cook in boiling salted water until tender. Drain. Add sliced carrots, onions, tomatoes, and meat. Season with salt and pepper. Put in greased casserole and dot with butter. Bake until vegetables are tender, in moderate oven. Serve with a green salad. Makes a very economical supper dish. Source: Heritage Recipes Chatelaine ch.