Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light July 2011

Gallery

Credit: Quentin Bacon; Styling: Anghard Bailey

Recipe Summary test

hands-on:
29 mins
total:
1 hr 29 mins
Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Chef's 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.

Nutrition Facts

204 calories; fat 4.7g; saturated fat 1.4g; mono fat 1.8g; poly fat 0.5g; protein 7.3g; carbohydrates 33.2g; fiber 6g; cholesterol 6.8mg; iron 1.7mg; sodium 382mg; calcium 71mg.
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