Bacon-Bean Bake
Ingredients
-
Bacon:
10
slices
cut into 1-inch pieces
-
Onion:
1
½
c
chopped
- Honey: 4 tbsp
-
Vinegar:
3
tbsp
apple cider or red wine
- Cumin: 2 tsp
- Oregano: 2 tsp
- Mustard: 2 tsp
- Salt
- Pepper
-
Red kidney beans:
2
cans
liquid reserved
-
Lima beans:
2
cans
liquid reserved
-
Pinto beans:
2
cans
liquid discarded
-
Colored bell pepper:
3
chopped
- Frozen corn: 20 oz
-
Celery:
2
stalks
cut diagonally
-
Italian plum tomatoes:
1
can
drained
Cookware
- Saucepot
- Oven
Method
Cook bacon in a saucepot until crisp. Set aside
- bacon: 10 slices
Add onion to the pot. Cook until limp, but not browned. Remove from heat.
- onion: 1.5 cup
Blend bean liquids in a bowl, measure out 1 cup and stir into onions, along with honey, vinegar, cumin, oregano, mustard and salt and pepper to taste.
- honey: ¼ cup
- vinegar: 3 tbs
- cumin: 2 tsp
- oregano: 2 tsp
- mustard: 2 tsp
- salt
- pepper
Add bacon, red kidney beans, lima beans, pinto beans, colored bell pepper, frozen corn, celery and Italian plum tomatoes. Stir to combine.
- red kidney beans: 2 cans
- lima beans: 2 cans
- pinto beans: 2 cans
- colored bell pepper: 3
- frozen corn: 20 oz
- celery: 2 stalks
- Italian plum tomatoes: 1 can
Cover and bake in an oven for at 350 °F until the liquid is bubbling and thickened.