Based on a recipe for Easy Boston Beans from The America's Test Kitchen Quick Family Cookbook, p. 356. Prepared for Sunday Dinner on April 29, 2013. Serves 8.
Ingredients
2 slices bacon
1 onion
2 15-ounce cans pinto beans
1½ cups low-sodium chicken broth
½ cup molasses
1½ tablespoons spicy brown mustard
1½ teaspoons cider vinegar
Salt and black pepper
1 onion
2 15-ounce cans pinto beans
1½ cups low-sodium chicken broth
½ cup molasses
1½ tablespoons spicy brown mustard
1½ teaspoons cider vinegar
Salt and black pepper
Instructions
- Chop the bacon.
- Chop the onion fine.
- Drain and rinse the beans.
- In a large saucepan render the fat from the bacon over medium heat, about 5 minutes.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the beans, broth, molasses, mustard, and vinegar.
- Simmer with frequent stirring until the beans are softened and the sauce thickens, about 20-30 minutes.
- Season to taste with salt and pepper and serve.
Drain and rinse the beans. |
In a large sauce pan render the fat from the chopped bacon. |
Cook finely chopped onion in the bacon until softened. |
Add the remaining ingredients and simmer with frequent stirring 20-30 minutes. |
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