Indian Beans

I don't know why this is called Indian Beans. I did some research online and it took me all over the place looking at Middle Eastern, Native American, Northern Indian, Southern Indian, South Asia Indian, and even the Cleveland Indians! All were different, none with exactly the same ingredients....so, I'll just leave it as is.

All I know is it looked like baked beans. I wanted to eat something with beans and it was easy. After eating it, found out it's delicious and very filling! Yum!

Indian Beans              Serves 10

1 c Pinto beans; dried
1 c Kidney beans, dried
2 qt Water
2 Roma or small Tomatoes
1/2 lg Onion; chopped
4 slices Bacon; cut in 2" pieces
1/4 c Celery; sliced
1-2 ts Salt
3 tb Sugar
1-1 1/2 tb Vinegar
Small corn tortillas
Mozzarella cheese

1.Wash beans; place in 3 qt. kettle with 2 qts. water and bring to a simmer. Cover; cook 2 1/2-3 hours, or until tender. Drain and place in a 2 quart baking/casserole dish.

2. Mix remaining ingredients with beans; cover and bake at 350F  1 to 2 hours or until done. Remove beans from oven, stir.

3. Using a flat pan, turn on stove top to medium and heat tortilla until soft, flipping once. Sprinkle cheese on tortilla and let melt slightly. Top with beans.

4. Enjoy.

Calories are about 228 per serving, figured using Spark recipes calculator