Back-Of-The-Stove Baked Beans Recipe

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Back-Of-The-Stove Baked Beans Ingredients

5 bacon
1 large onions, diced
2 white beans, rinsed, drained
1 cup chicken broth
1/2 cup molasses
1/4 cup tomato paste
1/4 cup brown sugar
1 1/2 tsp dried prepared mustard
1/2 tsp salt
1/2 tsp black pepper, freshly ground

A Recipe for
Back-Of-The-Stove Baked Beans

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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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This is a recipe for Back-Of-The-Stove Baked Beans from the recipe cookbook of Recipes-to-go (Bean)

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Back-Of-The-Stove Baked Beans

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Back-Of-The-Stove Baked Beans Directions

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.

Serves: 6

Back-Of-The-Stove Baked Beans Recipe brought to you by Recipes To-Go

Back-Of-The-Stove Baked Beans Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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