BACK-OF-THE-STOVE BAKED BEANS

5 slices bacon
1 large onion, diced
2 cans white beans, rinsed and drained
1 cup chicken broth
1/2 cup molasses
1/4 cup tomato paste
1/4 cup brown sugar
1 1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cook bacon over low heat in heavy bottomed saucepan until crisp. Remove bacon to paper towels to drain; set aside.

Pour off all but 1 tablespoon fat from pan. Raise heat to medium; add onion. Cook until soft and golden, about 2 minutes.

Add beans, chicken broth, molasses, tomato paste, brown sugar, mustard, salt and pepper to taste. Stir until beans are coated, and sauce is blended.

Cover beans; cook over low heat 45 minutes.

Crumble cooked bacon and stir into beans before serving.

Servings: 6
Source: Chicago Tribune