0/5
(0 Votes)
Ingredients
- 6 center-cut bacon slices, chopped (or slab bacon)
- 1 large onion finely chopped onion
- 4 garlic cloves, minced
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup packed dark brown sugar
- 1 tablespoon prepared mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground red pepper
- 3 (15-ounce) cans organic navy beans, drained - or 1 48 ounce jar
- 1 (8-ounce) can unsalted tomato sauce - or 3 tbsp tomato paste whisked into 1/2 cup chicken broth
Preparation
Step 1
1. Preheat broiler to high.
2. Cook bacon in a 10-inch cast-iron skillet over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving drippings. Add onion and thyme sprigs to drippings in pan; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 4 minutes or until slightly thick, stirring occasionally.
3. Remove from heat; stir in bacon. Broil 4 minutes or until bubbly and edges are crusty.