4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.

Step 2

Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.

Ratings & Reviews


April 14, 2015
definitely one of the worst recipes i've made from CL.  WAY too spicy!!!!  i should have known when i was cooking the onions and spices and i began to cough.  i can't taste anything else other than chili powder.  i even doubled the water, molasses and vinegar and still WAY too spicy!!!  it might be better with half or a quarter of the chili powder, but don't think i like it enough to make it again.  

EllenDeller's Review

April 08, 2013
This is definitely in the "has potential" category, which I realized by substituting a fully flavored vegetable stock (Imagine brand) for the water (yuck-water in soup?) and fire roasted tomatoes. I also sauteed finely chopped onion, carrot, and celery in the bacon fat before adding the beans and liquid. Finally, I simmered this with the lid on for 90 minutes and pureed a cup of it & added the puree back to the pot. Now we're talking! Served with cole slaw and B&M Brown Bread slices.

bellymama's Review

March 08, 2012
This was okay, but not something I'd bother to make again. It was kind of like baked beans soup.

dburge's Review

August 04, 2009
This was a quick recipe suitable for a week night. However, I think this might have been a good recipe for the slow cooker so the beans could soften more. It was served with grilled cheese sandwiches.