“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.”
READY IN:
40mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

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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