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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Rich, colorful, great tasting dish! I hope you will enjoy it! Ingredients:
5 slices bacon |
1 large onion, coarsley chopped |
1 tablespoon dry mustard |
1 1/2 teaspoons dried thyme |
3/4 cup ketchup |
1/2 cup apple cider vinegar |
1/3 cup dark molasses |
1/3 cup water |
1 bay leaf, broken in half |
1 (15 ounce) can red kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can cannellini beans, rinsed and drained |
1 teaspoon hot pepper sauce (tabasco) |
Directions:
1. Preheat oven to 350F degrees.
2. Cook bacon in heavy, large ovenproof pot over medium heat until crisp.
3. Using tongs, transfer to paper towels to drain.
4. Crumble bacon and reserve.
5. Add onion to drippings in pot and saute until almost tender, about 5 minutes.
6. Add dry mustard and thyme and stir 1 minute.
7. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans.
8. Season with salt and pepper (to taste).
9. Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry.
10. Mix bacon into beans.
11. Bake 15 minutes longer.
12. Discard bay leaf.
13. Mix in hot pepper sauce and serve.
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