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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Wonderful weeknight supper from my favorite cooking magazine Cooking Light. Ingredients:
3 slices bacon, chopped |
1 cup chopped onion |
1 tablespoon chili powder |
1 1/2 teaspoons dry mustard |
1 1/2 cups water |
1 tablespoon dark molasses |
1 tablespoon red wine vinegar |
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans other white beans, drained |
1 (14 1/2 ounce) can diced tomatoes with onion and garlic, undrained |
Directions:
1. Cook bacon in a large saucepan over medium-high heat until crisp.
2. Remove from pan, reserving 2 teaspoons dripping in pan.
3. Add onions, chili powder, and mustard to drippings in pan, saute 3 minutes.
4. Stir in bacon, water, and remaining ingredients, and bring to a boil.
5. Reduce heat, and simmer 10 minutes.
6. Partially mash the beans with a potato masher.
7. Enjoy.
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