Quick Baked Beans

They are quick to make, they taste pretty much like the canned baked beans and you don't have to bake them.

INGREDIENTS

4    slices bacon

1    cup white onion, chopped

4    cloves garlic, minced

½   cup low sodium chicken broth

½   cup dark brown sugar

1    tablespoon prepared yellow mustard

1    teaspoon smoked paprika

1    pinch cayenne pepper

2-3    cans (15 ounces) navy beans or equivalent, drained

1    can (8 ounces) tomato sauce

2    tablespoons dried thyme

METHOD

Heat a large skillet over medium heat and cook the bacon until crisp, about 7 to 8 minutes. Remove bacon to paper towels to drain, reserving fat in the skillet. When bacon cools, chop into small pieces.

Add the onion to the skillet and cook until translucent, about 3 to 4 minutes. Add the garlic to the skillet and cook for 30 seconds. Add the broth, sugar, mustard, paprika, pepper, beans, tomato sauce and thyme. Reduce heat to a simmer and cook for 10 minutes, uncovered. Remove from the heat and stir in the chopped bacon bits. Serve immediately.

Adapted from a recipe in Cooking Light magazine