2 (15-ounce) cans cannellini beans or other white beans, drained
1 (14.5-ounce) can diced tomatoes with garlic and onions, undrained
How to Make It
Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.
Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.
definitely one of the worst recipes i've made from CL. WAY too spicy!!!! i should have known when i was cooking the onions and spices and i began to cough. i can't taste anything else other than chili powder. i even doubled the water, molasses and vinegar and still WAY too spicy!!! it might be better with half or a quarter of the chili powder, but don't think i like it enough to make it again.
This is definitely in the "has potential" category, which I realized by substituting a fully flavored vegetable stock (Imagine brand) for the water (yuck-water in soup?) and fire roasted tomatoes. I also sauteed finely chopped onion, carrot, and celery in the bacon fat before adding the beans and liquid. Finally, I simmered this with the lid on for 90 minutes and pureed a cup of it & added the puree back to the pot. Now we're talking! Served with cole slaw and B&M Brown Bread slices.