Family Favorite Beans and Bacon |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This flavorful stovetop version of baked beans has no molasses or catsup. I found this on a piece of scratch paper in my not-so-organized recipe box. Ingredients:
2 (15 1/2 ounce) cans lima beans, drained, reserve 1/2 cup liquid |
2 (15 1/2 ounce) cans navy beans or 2 (15 1/2 ounce) cans great northern beans, drained |
1/2 lb bacon, cut into 1-inch pieces |
1 cup onion, chopped |
1/2 cup celery, sliced including leaves |
1 garlic clove, minced |
1 (16 ounce) can tomatoes, undrained, cut up |
2 tablespoons brown sugar |
1/2 teaspoon ginger |
1/2 teaspoon salt |
1 tablespoon prepared mustard |
1 tablespoon worcestershire sauce |
Directions:
1. Cook bacon in large skillet or 5 quart saucepot until crisp. Remove from skillet; drain on paper towels. Reserve 2 Tblsp. cooked bacon.
2. Drain bacon drippings, reserving 2 Tblsp. in skillet. Cook onions, celery and garlic in drippings until tender. Stir in tomatoes, brown sugar, ginger, salt, mustard, worcestershire sauce and remaining cooked bacon. Simmer for 15 minutes, stirring occasionally. Stir in beans. If bean mixture is too dry, gradually add 1/2 cup reserved bean liquid until of desired consistency. Cook over medium heat until thoroughly heated. Just before serving, sprinkle with reserved bacon.
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