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.
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
How to Make It
Preheat oven to 325°.
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.
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.
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We normally don't like baked beans (out of the can kind) mostly because they taste so mushy like other canned vegetables. We decided to try this and it was AMAZING! I can guarantee we will be making this again and again - at home, bbq's, potlucks, etc.
I made this last night and my hubby and I agree this will be made again. Very tasty. I made one adjustment and that was substituting the chickpeas for pinto beans. That was only because I don't care for the chickpeas. A definite keeper!
Made as is, except I had no dijon mustard so I googled for a sub. which was a little vinegar, dry mustard powder, and water. Excellent sweet/smokey taste and the great northern beans add a creamy texture. Took a little long to bake but I think with a hotter temp. could be made faster with less cooking time. Looked pretty in the dish. A little too sweet for my taste so next time may adjust sugar/honey amounts. I think this could be a versatile dish in many ways..could add chipotle for more kick, chorizo sausage, etc. Thought this might also be good with a hotdog in a bun. One I will certainly make again.
Best baked bean recipe I've used in a long time. My husband keeps asking me to make it for potluck events at his work and for our church. There are never any leftovers. We live in the northeast so I reduce the cayenne pepper to a pinch. People here can't handle the heat.