Rhubarb Baked Beans

 

4 slices thick-sliced bacon, chopped

1 1/2 cups chopped rhubarb

1 cup chopped sweet onion

1 tsp. grated fresh ginger

1/2 tsp. salt

2 15 – ounce cans navy beans, rinsed and drained

1 8 – ounce can tomato sauce

1/2 cup packed brown sugar

2 tsp. yellow mustard

 

Preheat oven to 350 degrees . In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings, cook rhubarb and onion about 2 minutes or until tender. Stir in salt and ginger; cook 1 minute more. Stir in beans, tomato sauce, brown sugar, mustard and cooked bacon. Transfer to a 1 1/2-quart baking dish. Cover and bake for 25 minutes. Uncover; bake 20 minutes more or until surface loses wet appearance