Ingredients: |
Ingredients: 4 applewood-smoked bacon slices, chopped 2 cups finely chopped onion 1 cup finely chopped green bell pepper 6 garlic cloves, minced ¾ cup no-salt-added tomato sauce ⅓ cup packed brown sugar 1 tablespoon cider vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 teaspoon smoked paprika ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ 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
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Directions: |
Directions: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. |