Edwin August’s Pimento Haricots a la August recipe ( a baked bean dish)
1 can of cubed pimentos
1/2 pound of bacon
1 clove of Garlic, minced
1 teaspoon Worcestershire sauce
salt to taste
red pepper to taste
black pepper to taste
1 white onion, chopped
Can of beans (your choice)
Can of tomato soup
Two hard-boiled eggs, sliced
Grated cheese (one that melts like Cheddar, Monterrey Jack, or Mozzarella)
Place pimentos, bacon, and garlic in a frying pan over a low flame. Add teaspoon of Worcestershire sauce, salt and red and black pepper. Fry until bacon is done, and then crumble it.
In a separate sauce pan, boil chopped white onion in water until translucent and then set aside.
Boil canned beans in sauce pan. Remove from heat and set aside. Next, heat the tomato soup.
In a baking dish, place beans in the bottom. Add onions on a separate layer and then pour pimento mixture over the whole thing. Add tomato soup. Top with the two sliced hard-boiled eggs. Add grated cheese and bake in oven until cheese is thoroughly melted and bubbling.