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Boston Baked Bean 'N' Bacon Spread


  • 2 slices bacon
  • 1 small onion, finely chopped
  • 1 large clove garlic, crushed
  • 1 can red kidney beans, rinsed and drained
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  • 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.


Heat oven to 375 degrees F. In 10 inch skillet over medium heat, cook bacon until crisp. Using a slotted spoon, remove to paper towels to drain. Add onion and garlic to drippings in skillet. Increase heat to medium high and 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, and 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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