Author Notes
Sweet, tart and tangy...these are a great side for your indoor or outdoor barbecue! —inpatskitchen
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Ingredients
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4
slices bacon
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1 cup
finely diced onion
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1 1/2
cups finely diced rhubarb (fresh or frozen)
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1 teaspoon
grated fresh ginger
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1 teaspoon
salt
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1 teaspoon
dry mustard powder
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3/4 cup
light brown sugar
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1 cup
tomato ketchup
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3 cups
cooked Great Northern white beans ( or 2 14 to 15 ounce cans, rinsed and drained)
Directions
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In a large skillet, cook the bacon until crisp. Remove from the pan and drain on paper toweling. Crumble once cooled. Leave the drippings in the pan.
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Add the onion and rhubarb to the skillet and sauté until softened. Stir in the ginger, salt and mustard powder and sauté for another minute. Add the brown sugar, ketchup and beans and stir.
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Transfer the mixture to a 10 x10 inch baking dish (or one similar in size) and bake, covered, in a pre heated 350F oven for 30 minutes. Uncover and bake for 15 minutes more.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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