Smoky three bean bake


  1. 4 Applewood smoked bacon slices, chopped
  2. 2 cups finely chopped onions
  3. 1 cup finely chopped green bell pepper
  4. 6 garlic cloves, minced
  5. 3/4 cup tomato sauce
  6. 1/3 cup packed brown sugar
  7. 1 tbsp cider vinegar
  8. 1 tbsp honey
  9. 1 tbsp Dijon mustard
  10. 1 teaspoon smoked paprika
  11. 3/4 teaspoon kosher salt
  12. 1/2 teaspoon ground black pepper
  13. 1/4 teaspoon ground red pepper
  14. 15 oz black beans, rinsed and drained
  15. 15 oz chickpeas or garbanzo, rinsed and drained
  16. 15 oz Great Northern beans, rinsed and drained


  1. Preheat oven to 325 or crock pot on low 7 hours or high for 4 hours

  2. Heat large nonstick skillet over medium-high heat. Add bacon to pan and sauteed for 5 minutes or until crisp. Remove bacon from pan with a slotted spoon reserving 1 1/2 tbsp dripping in pan. Set bacon aside. Add 2 cups of onions, bell pepper and minced garlic to drippings in pan, and salty for 6 minutes until tender, stirring occasionally. Remove from heat and cool slightly

  3. Combined tomato sauce in the next eight ingredients in a large bowl, stirring with a whisk. Stir in onion mixture and beans. Spoon Bean mixture into 11 x 7 glass 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. Alternate to cook in Crock-Pot of 8 hours on low or 4 hours on high.

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