Cowboy's Pork And Beans
|Bacon slab||1 1⁄2 Pound|
|Garlic||2 Clove (10 gm)|
|Chili powder||1⁄4 Teaspoon|
|Powdered mustard||1⁄2 Teaspoon|
|Tomato ketchup||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Canned beans||32 Ounce (Navy Or Other White, Two 16 Ounce Cans)|
Preheat the oven to 425°.
Cut the bacon into 1/2 inch pieces, discarding any bones.
Place in roasting pan with no extra fat.
Cook in the oven for about 20 minutes till crisp and golden.
Meanwhile, peel and finely chop the onion.
Heat the oil in a flameproof casserole and fry the onion till transparent.
Peel and crush the garlic and add to the pan with the chili powder.
Fry, stirring, for 2 minutes.
Stir in the molasses, vinegar, mustard, ketchup and chicken broth.
Bring to a boil, season and simmer for 5 minutes.
Drain and rinse the canned beans and add to the sauce.
Remove the bacon from the oven and reduce the temperature to 350°.
Add the bacon pieces to the beans with 1 tbsp of the fat from the pan.
Put the casserole in the oven and cook for about 15 minutes, stirring once till liquid is reduced by half.
Taste and adjust the seasoning, then serve immediately with a tomato and onion salad and crusty bread.