Skillet "Baked" Beans Serves 8Active: 15 min Total: 1 hr 10 minPlanning Tip: The bacon can be cooked and the dish can be assembled in the morning. Refrigerate bacon until using. INGREDIENTS: 4 slices bacon, cut in 1Â1/2-in. pieces 2 cups chopped sweet onion 3 cans (15 to 16 oz each) beans, rinsed (any kindâEURO"we used chickpeas, pinto and kidney beans) 2 cans (19.75 oz each) pork & beans 2 Tbsp each packed dark-brown sugar, Worcestershire sauce, cider vinegar and molasses PREPARATION: 1. Cook bacon in a deep, medium skillet until crisp. Drain on paper towels. Pour off all but 2 Tbsp drippings from pan. Add onion and cook over low heat, stirring occasionally, 15 minutes, or until golden.2. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, stirring often, 25 minutes, or until mixture thickens. Sprinkle with bacon and serve.Per serving: 308 cal, 12 g pro, 51 g car, 12 g fiber, 8 g fat (2 g sat fat), 15 mg chol, 816 mg sod
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