Smoky Three-Bean Bake

4.0 17
4 stars
(17)
Photo: Quentin Bacon; Styling: Anghard Bailey
Recipe from Cooking Light

Three kinds of beans take the classic dish from ho-hum to fun, with different shapes and pleasing textures--from the al dente bite of chickpeas to the creaminess of Great Northern beans. If you happen to use hot smoked paprika, you can omit the ground red pepper.

Ingredients

  • 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
  • 1 (15-ounce) can organic Great Northern beans, rinsed and drained
  • Cooking spray

Preparation

Hands On: 29 Minutes
Total: 1 Hour, 29 Minutes

  1. 1. Preheat oven to 325°.
  2. 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. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ann Taylor Pittman,
July 2011

Nutritional Information

  • Calories: 204
  • Fat: 4.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.3g
  • Carbohydrate: 33.2g
  • Fiber: 6g
  • Cholesterol: 6.8mg
  • Iron: 1.7mg
  • Sodium: 382mg
  • Calcium: 71mg