Holy Smokin' Beans
On January 10, 2006 in Unsorted
19 ounces canned navy beans
4 slices smoky bacon
1/4 cup molasses
1 small onion, chopped
1/4 teaspoon liquid smoke
3 tablespoons brown sugar
1 teaspoon cumin seed
1 teaspoon chili powder
- Fry bacon in a skillet over medium heat until crisp.
- Drain excess fat from pan and pat bacon dry with paper towel. Let cool.
- Cook onion with cumin and chili powder in the same pan until browned.
- Slice cooled bacon into 1/2" pieces and add it and the rest of the ingredients to the onions.
- Reduce heat, cover and simmer. Flavor is more pronounced the longer you leave it, but can be served immediately.
Makes 4 servings