Back-of-the-stove Baked Beans

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Back-of-the-stove Baked Beans

beans

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 teaspoon dried prepared mustard
1/2 teaspoon salt
1/2 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.