Prep Time: 20 mins
Total Time: 1 hrs 20 mins
Servings: 6-8
About This Recipe
“Rich, colorful, great tasting dish! I hope you will enjoy it!”
Ingredients
5slicesbacon
1largeonion, coarsley chopped
1tablespoondry mustard
1 1/2 teaspoonsdried thyme
3/4 cupketchup
1/2 cupapple cider vinegar
1/3 cupdark molasses
1/3 cupwater
1bay leaf, broken in half
1 (15ounce) cans red kidney beans, rinsed and drained
1 (15ounce) cans black beans, rinsed and drained
1 (15ounce) cans cannellini beans, rinsed and drained
1teaspoonhot pepper sauce( Tabasco)
Directions
Preheat oven to 350F degrees.
Cook bacon in heavy, large ovenproof pot over medium heat until crisp.
Using tongs, transfer to paper towels to drain.
Crumble bacon and reserve.
Add onion to drippings in pot and saute until almost tender, about 5 minutes.
Add dry mustard and thyme and stir 1 minute.
Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans.
Season with salt and pepper (to taste).
Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry.
Mix bacon into beans.
Bake 15 minutes longer.
Discard bay leaf.
Mix in hot pepper sauce and serve.
Reviews
“I am always on the lookout for good baked bean recipes and this one is right up there, the only thing different I did was add in fresh minced garlic in when frying the onions (I use 2 large onions) we loved this recipe, thanks for sharing hon!…Kitten:)”
“Bev! what a delicious dinner we had, these are pretty special tasting beans, not your standard pork and beans. They are sweet and sour with a kick from the hot sauce and herbs. I loved them. The sauce was tangy, the beans, soft and tender, very very tasty. I used Frank’s Red Hot Sauce (cayenne pepper sauce) instead of Tabasco, since I was out. I drizzled it over the finished beans, wow, I can’t wait to have this for lunch today.Thanks so much for sharing”