Recipe - Back-Of-The-Stove Baked Beans

5 Bacon
1 Large onions; minced
2 White beans; rinsed, drained
1 cup Chicken broth
One half cup Molasses
One fourth cup Tomato paste
One fourth cup Brown sugar
1 One half teaspoon Dried prepared mustard
One half teaspoon Salt
One half teaspoon Black pepper; freshly ground

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 MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on May
13, 1998