I love beans. I could literally eat beans straight from the can any day, any time. I love to experiment with new ways to prepare beans and this recipe caught my eye. I mean, c’mon, add bacon to anything and its automatically awesome. The Hubs loved the spice in this and told me multiple times how much he liked it (without prompting!) that’s how I know it was really good. I like all the recipes I post on this site, but I’m thinking of maybe starting a “Betsy’s favorites” or “Hubs favorites” section. What do you guys think?
Smoky Three-Bean Bake recipe from Cooking Light
- 4 applewood-smoked bacon slices, chopped
- 2 cups finely chopped onion
- 1 cup finely chopped green bell pepper
- 6 garlic cloves, minced
- 3/4 cup no-salt-added tomato sauce
- 1/3 cup packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 1 (15-ounce) can organic black beans, rinsed and drained
- 1 (15-ounce) can organic chickpeas (garbanzo beans), rinsed and drained ** I don’t like garbanzos so I substituted red kidney beans
- 1 (15-ounce) can organic Great Northern beans, rinsed and drained
- Cooking spray
- 1. Preheat oven to 325°.
- 2. Heat a large nonstick skillet over medium-high heat. Add bacon to pan, and sauté for 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 1/2 tablespoons drippings in pan. Set bacon aside. Add 2 cups onion, bell pepper, and minced garlic to drippings in pan, and sauté for 6 minutes or until tender, stirring occasionally. Remove from heat, and cool slightly.
- 3. Combine tomato sauce and the next 8 ingredients (through red pepper) in a large bowl, stirring with a whisk. Stir in onion mixture and beans. Spoon bean mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and sprinkle with reserved bacon. Cover and bake at 325° for 30 minutes. Uncover; bake an additional 30 minutes.
Add shrimp and you’ve got yourself a meal! These shrimp I marinated in beer, hot sauce, worcestershire, garlic and thyme then sauteed in a hot skillet.