Easy Three-Bean Baked Beans
My mother came up with the idea for this baked beans recipe and I helped with the seasonings. It is very good and quite different. I like the flavor and texture combination of the three beans and, of course, using them out of the can makes it very easy. Despite the number of ingredients, preparation time is minimal and, after it is in the oven, you are free to do other things.
- 1 tablespoon canola or other vegetable oil
- 4 ounces slab bacon, diced
- 3/4 cup chopped onions
- 1/2 cup chopped green peppers
- 1 can (about 15.5 ounces) pinto beans, preferably low-sodium, rinsed and drained (see notes below)
- 1 can (about 15.5 ounces) northern beans, preferably low-sodium, rinsed and drained
- 1 can (about 15.5 ounces) lima beans, preferably low-sodium, rinsed and drained
- 3/4 cup ketchup
- 1 teaspoon prepared yellow mustard
- 2 tablespoons molasses
- 1/2 teaspoon liquid smoke
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground cinnamon
- 2 teaspoons brown sugar
- 1/4 teaspoon dried thyme leaves
- Salt and pepper to taste
Preheat oven to 250° F. Heat a large saucepan over medium-high heat. Add the oil and bacon. Sauté until the fat is rendered and the bacon is slightly crispy. Remove the bacon and reserve. Add the onions and peppers; sauté until softened, about 5 minutes. Place the beans and reserved bacon in the pan. Add the remaining ingredients and stir well to combine. Taste for seasoning. Cover and bake for about 2 hours or until the sauce has thickened. Serve hot or warm.
Notes: Some brands of beans weigh a little more or less than others. That will not make a difference in the recipe. Leftovers reheat very well in the oven or microwave. Since the beans are just as good warm as hot, they are excellent for a potluck or similar event.