Smoky Three-Bean Bake
This little gem was found in a Cooking Light magazine. I have used it countless times for potlucks and summer picnics. Nothing says summer like baked beans! Therefore, on this snowy day in mid-February, I decided to make this dish....perhaps hoping for an early spring.
Smoky Three-Bean Bake
- 4 applewood-smoked bacon slices, chopped (omit for vegetarian dish)
- 2 cups finely chopped onion
- 1 cup finely chopped green bell pepper
- 6 garlic cloves, minced
- 3/4 cup tomato sauce
- 1/3 cup packed brown sugar
- 1 Tbsp cider vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground red pepper
- 1 (15-ounce) can organic black beans, rinsed and drained
- 1 (15-ounce) can organic chickpeas, rinsed and drained
- 1 (15-ounce) can organic great northern beans, rinsed and drained
Directions:
- preheat oven to 350 degrees
- heat a large nonstick skillet over medium-high heat
- add bacon (if using) and saute` for 5 minutes
- remove bacon from pan with slotted spoon reserving 1 1/2 Tbsp drippings in pan
- set bacon aside
- if not using bacon, heat 1 1/2 Tbsp oil in skillet
- add 2 cups onion, bell pepper, and minced garlic to oil in pan
- sauté for 6 minutes or until tender, stirring occasionally
- remove from heat and cool slightly
- combine tomato sauce and the next 8 ingredients (through red pepper) in a large bowl
- stir in onion mixture and beans
- spoon into a 11 x 7 -inch glass baking dish coated with cooking spray
- cover and bake at 325 degrees for 30 minutes
- uncover and bake an additional 30 minutes
Yield: 8 servings (3/4 cup)