810. BAKED BUTTER BEANS with MUSTARD and BACON

makes 10 servings


8 slices bacon
1 large onion, chopped (1 cup)
4 16-oz. cans butter beans and/or Great Northern beans, rinsed and drained
1 8-oz. container dairy sour cream
1/2 cup chicken or vegetable broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh rosemary
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel

Preheat oven to 325 degrees 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 a 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.


courtesy of: Better Homes & Gardens, May 2007, page 247