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Boston Baked Bean 'N' Bacon Spread

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Date: 07/27/2006 Topic: Recipes > Appetizers  
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Ingredients

  • 2 slices bacon
  • 1 small onion, finely chopped
  • 1 large clove garlic, crushed
  • 1 can red kidney beans, rinsed and drained
  • 1/2 tsp. black pepper
  • 1/4 cup chicken broth or water
  • 1 cup coarsely grated sharp Cheddar cheese
  • 1 small head green cabbage, hollowed out, opt.

Directions

Heat oven to 375 degrees F. In 10 inch skillet over medium heat, cook bacon until crisp; using slotted spoon, remove to paper towels to drain. Add onion and garlic to drippings in skillet; increase heat to medium high; cook about 5 minutes, stirring frequently until onion is softened. Add beans and pepper; cook 1-2 minutes, stirring to coat beans with drippings. Remove from heat; transfer bean mixture to food processor or blender along with chicken broth; process to coarse puree. Crumble drained bacon; stir into bean puree along with half of grated cheese. Spoon mixture into 2 cup baking dish or ovenproof crock; sprinkle with remaining cheese. Bake, uncovered, 10 minutes, until cheese is melted and bubbling. Serve hot, in baking dish, or set dish into hollowed-out cabbage head. Makes about 2 cups.

By Robin from Washington, IA

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