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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 t Dried prepared mustard
1/2 t Salt
1/2 t Black pepper, freshly ground

INSTRUCTIONS

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. Add beans, chicken broth, molasses, tomato
paste, brown sugar, mustard, salt and pepper to taste.  Stir until
beans are coated, and sauce is blended. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 599
Calories From Fat: 146
Total Fat: 16.2g
Cholesterol: 25.1mg
Sodium: 697.8mg
Potassium: 2288.9mg
Carbohydrates: 88.9g
Fiber: 14.5g
Sugar: 32.2g
Protein: 27.4g


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