Red-Hots with Kidney Beans


1 pound frankfurters

1 tablespoon lemon juice

2 slices bacon, chopped

1 tablespoon Worcestershire sauce

¼ cup chopped onion

1 tablespoon brown sugar

1 8-ounce can tomato sauce

1 teaspoon salt

1 can kidney beans

½ teaspoon chili powder

¼ cup catsup

1/8 teaspoon garlic salt


Fry bacon bits in Dutch oven over medium heat until crisp. Remove and reserve bits. Sauté onions in bacon fat until light brown. Add tomato sauce into which flour has been blended. Cook until slightly thickened, stirring constantly.

Add kidney beans and bean liquid. Blend together liquid and dry seasonings separately; then combine them and stir thoroughly into bean mixture. Cover and simmer 15 minutes. Cut frankfurters into 1" pieces. Add to beans, cover and cook for 8 minutes longer. Sprinkle with bacon bits.