back-of-the-stove baked beans

Categories
Beans
Yield
6 Servings
MeasureIngredient
Bacon
Large onions; diced
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

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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