Back-of-the-stove baked beans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Bacon | |
| 1 | Large onions; diced | |
| 2 | White beans; rinsed, drained | |
| 1 | cup | Chicken broth |
| ½ | cup | Molasses |
| ¼ | cup | Tomato paste |
| ¼ | cup | Brown sugar |
| 1½ | teaspoon | Dried prepared mustard |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper; freshly ground |
Directions
1. Cook bacon over low heat in heavy bottomed saucepan until crisp.
Remove bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan. Raise heat to medium; add onion. Cook until soft and golden, about 2 minutes.
2. Add beans, chicken broth, molasses, tomato paste, brown sugar, mustard, salt and pepper to taste. Stir until beans are coated, and sauce is blended.
3. Cover beans; cook over low heat 45 minutes. Crumble cooked bacon and stir into beans before serving.
Contributor: Chicago Tribune
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