Sweet and tangy baked beans topped with bacon make a great Boston inspired cracker topping.
- Yield:makes about 30 crackers
- Active time: 25 minutes
- Total time:55 minutes
- 2 pieces bacon
- 1 15-ounce can kidney beans
- 1/2 onion, diced
- 1 tablespoon plus 2 teaspoons molasses
- 1/4 cup ketchup
- 1/4 teaspoon mustard
- 1 1/2 teaspoons Worchestire sauce
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- crackers, such as Ritz
Line a plate with paper towels. Heat a large, high sided saute pan over medium high heat.
Add bacon and cook until crispy. Remove bacon from pan and place on paper towel lined plate.
Remove all but 1 tablespoon of bacon fat from pan.
Add onions to pan and saute until soft, about 8 minutes.
In a small bowl, whisk together molasses, ketchup, mustard, Worcestershire sauce, brown sugar, salt, and pepper.
When onions are cooked, add beans to pan. Stir in sauce.
Reduce heat to medium low and cook beans until sauce has reduced and thickened, about 25 minutes.
Cut bacon into thin vertical strips. Use a slotted spoon to top each cracker with beans. Garnish with a stip of bacon.