Tangy Baked Seven Beans

Total Time Prep: 30 min. Bake: 1 hour
Yield 18 servings (3/4 cup each)
Test Kitchen Approved
Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah

Ingredients

  • 1 pound bacon strips, chopped
  • 1 large onion, chopped
  • 1 large sweet yellow pepper, chopped
  • 1 large sweet red pepper, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon ground chipotle pepper
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) pork and beans
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 bottles (18 ounces each) barbecue sauce
  • 1/3 cup cider vinegar
  • 1 tablespoon liquid smoke, optional

Directions

  1. Preheat oven to 350°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, yellow pepper, red pepper, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat.
  2. Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke.
  3. Bake, covered, 1 to 1-1/4 hours or until heated through.

Nutrition Facts

3/4 cup: 369 calories, 11g fat (3g saturated fat), 17mg cholesterol, 1126mg sodium, 56g carbohydrate (24g sugars, 9g fiber), 13g protein.

Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
Recipe Creator

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