Title: Back-of-the-stove baked beans
 Categories: Beans
      Yield: 6 Servings
 
      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