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Baked Butter Beans with Mustard

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 1 hr 10 min
Category: Side Dishes Sub Category: Other

what you need
  • 8 slices bacon
  • 1 large onion, chopped (1 cup)
  • 4 cans (16-ounces each) butter beans and/or Great Northern beans, rinsed and drained
  • 1 container (8-ounces) dairy sour cream
  • 1/2 cup chicken or vegetable broth
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. snipped fresh rosemary
  • 1 Tbsp. Dijon-style mustard
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. chopped Italian (flat-leaf) parsley
  • 2 tsp. finely shredded lemon peel
make it
Preheat oven to 325°F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.

In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole.

Bake, covered, 45 minutes, stirring once halfway through. In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving.
Notes
Average Rating  (1)
Rated  by 2Hersheys on 7/9/2008 This recipe was not a hit at all. I was excited b/c it was different, but the rosemary was very overpowering. Wouldn't recommend this dish.
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