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)