| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 2 |
sl |
Bacon; cut into 1/2-inch |
|
|
; pieces |
| 1/2 |
c |
Chopped onion |
|
|
An; (8-ounce) can whole |
|
|
; tomatoes, drained |
|
|
; and chopped |
| 2 |
tb |
Molasses |
| 1 |
tb |
Worcestershire sauce |
|
|
A pinch dried hot red pepper flakes |
|
|
A; (16-ounce) can pink |
|
|
; or black beans, |
|
|
; rinsed and drained |
| 1 |
tb |
Vegetables oil |
| 1 |
ts |
Dijon mustard |
| 1/4 |
c |
Dry bread crumbs |
INSTRUCTIONS
In a 7- to 8-inch flameproof skillet cook bacon over moderate heat
until crisp and spoon off all but 1 tablespoon fat. Add onion and
cook, stirring, until softened. Stir in tomatoes, molasses,
Worcestershire sauce, red pepper flakes, beans, and salt to taste and
simmer until liquid is thickened, about 5 minutes.
Preheat broiler.
In a small bowl stir together oil and mustard and add crumbs, tossing
to combine ingredients well. Sprinkle crumbs over beans and broil
about 4 inches from heat until topping is crisp and golden, 1 to 2
minutes.
Serves 2.
Gourmet March 1994
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