BAKED BEANS

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.