| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chicago | Beans | 6 | Servings |
INGREDIENTS
| 5 | Bacon | |
| 1 | Large onions; diced | |
| 2 | White beans; rinsed, drained | |
| 1 | c | Chicken broth |
| 1/2 | c | Molasses |
| 1/4 | c | Tomato paste |
| 1/4 | c | Brown sugar |
| 1 1/2 | ts | Dried prepared mustard |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper; freshly ground |
INSTRUCTIONS
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 Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on May 13, 1998
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