Ingredients
½lbthick cut bacon,cut crosswise into ¼-inch wide strips
½peeled onion,stem intact
60oznavy beans,(4 cans), rinsed and drained
8oztomato sauce,(1 can)
3tbspmolasses
2tbspbrown sugar
2tspdry mustard powder
1bay leaf
1tspsalt
1cupwater
Preparation
In a large soup pot over medium heat, cook the bacon, turning often for 5 minutes or until browned.
Pour off and discard about half the excess fat. Set aside about ¼ cup bacon for garnish.
Add the onion half, drained beans, tomato sauce, molasses, brown sugar, mustard powder, bay leaf, salt, and water to the pot. Bring to a simmer over medium heat.
Cover the pot and simmer for 25 to 30 minutes or until the sauce is thick.
If the sauce doesn’t seem to be thickening to liking, remove the lid for the final 5 minutes of cooking. Remove the onion half and bay leaf.
Serve the beans from the pot, or transfer them to a bowl, and sprinkle the reserved bacon on top.
