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Back-Of-The-Stove Baked Beans

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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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