Hands on time: 20 minutes
Total time: 30 minutes
These baked beans are cooked mostly on the stovetop and then briefly broiled for crusty edges. If you want extra herby flavor, garnish with fresh thyme leaves.
6 center-cut bacon slices, chopped
1 cup finely chopped onion
1 Tbsp Thyme
4 garlic cloves, minced
1/2 cup fat-free, lower sodium chicken broth
1/3 cup packed dark brown sugar
1 Tbsp prepared mustard
1/2 tsp Sea Salt
1/2 tsp Smoked Paprika
1/8 tsp Ground Red Pepper
3-15 oz. cans organic, navy beans, drained
1-8 oz. can unsalted tomato sauce
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 to drippings in pan;saute 3 minutes. Add garlic, saute one minute. Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 10 minutes or until slightly thick, stirring occasinally.
3. Remove from heat, stir in bacon. Broil 4 minutes or until bubbly and edges are crusty.
Chef Geoff's Notes: Adapted from and special thanks to Cooking Light Magazine