Yield: 6 Servings
|1||Large onions; diced|
|2||White beans; rinsed, drained|
|1 cup||Chicken broth|
|¼ cup||Tomato paste|
|¼ cup||Brown sugar|
|1½ teaspoon||Dried prepared mustard|
|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