Back-of-the-stove Baked Beans Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5: Bacon,
1 Large: onions, diced
2: White beans, rinsed, drained
1 cup: Chicken broth,
1/2 cup: Molasses,
1/4 cup: Tomato paste,
1/4 cup: Brown sugar,
1 1/2 tsp: Dried prepared mustard,
1/2 tsp: Salt,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Beans