2 - 1 pound cans (4 cups) kidney beans
8 slices bacon
1/2 cup chopped onion
1/3 cup chili sauce
salt and pepper

Drain beans, reserving 3 tablespoons liquid. Cook bacon until crisp, drain, reserving 2 tablespoons drippings. Crumble bacon. Cook onion in reserved bacon drippings until tender, but not brown. Add beans, reserved bean liquid, bacon, chili sauce and seasonings. Pour into ungreased 1 quart casserole dish. Cover and bake in 350°F oven for 20 minutes or until heated through.

Serves 4 to 6.