PORTIONS: 8
INGREDIENTS
1lb. northern white beans or navy beans
1½
qt. chicken broth
1 tsp. salt
6 slices bacon, cut in small pieces
1 chopped yellow onion
½ cup diced green peppers
6 tbsp. ketchup
2 tbsp. brown sugar
2 tsp. Dijon mustard
1 tsp. honey
METHOD
Check beans for any stones or dirt that could be in the package and
wash beans with cold running water.
In a pot place the beans and cover the beans with plenty water. Leave
the beans soaking in the water overnight.
Next day drain the water and pour in 1½ qt. chicken broth. Bring the liquid
to a boil and lower the heat. Cook the beans for about 45- 60 minutes, until
soft. Drain beans and save liquid.
Heat up a dip pot at moderate temperature and brown the bacon.
Add onions and lightly brown the onions.
Add green peppers and cook for 2 minutes.
Stir in ketchup, brown sugar, mustard and honey.
Mix in the drained beans.
Add enough of the reserved beans liquid to keep beans moist.
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