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Back-Of-The-Stove Baked Beans

Make Back-Of-The-Stove Baked Beans at home with Bacon, Onions Diced, White Beans Rinsed Drained, Chicken Broth, and Molasses. Keep it handy for the next time you cook it.

Ingredients

• 5
• 1
• 2
• 1 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1 1/2 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Cook bacon over low heat in heavy bottomed saucepan until crisp.

2. 2

   Remove bacon to paper towels to drain.

3. 3

   Pour off all but 1 tablespoon fat from pan.

4. 4

   Raise heat to medium; add onion.

5. 5

   Cook until soft and golden, about 2 minutes.

6. 6

   Add beans, chicken broth, molasses, tomato paste, brown sugar, mustard, salt and pepper to taste.

7. 7

   Stir until beans are coated, and sauce is blended.

8. 8

   3. Cover beans; cook over low heat 45 minutes. Crumble cooked bacon and stir into beans before serving.

9. 9

   Contributor: Chicago Tribune 13, 1998