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Back-Of-The-Stove Baked Beans

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  • 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


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 <> on May 13, 1998