SERVES 18-24 | ACTIVE TIME 10 Min | TOTAL TIME 1 Hour 10 Minutes
2 (16 ounce) cans pinto beans, drained and rinsed
2 (16 ounce) cans Cantellini beans (or Northern), drained and rinsed
1 (16 ounce) can red kidney beans, drained and rinsed
1 pound thick cut bacon, uncooked (divided)
½ medium onion, diced
¾ cup ketchup
¼ cup molasses
½ cup maple syrup
2 tablespoons Dijon mustard
1 teaspoon black pepper
Preheat oven to 350°F.
Pour rinsed and drained beans into a 9x13 baking dish. Set aside.
enough bacon to cover the top of your baking dish (I used 5 slices). Using
kitchen shears, cut the remaining bacon into bite size pieces and place
into casserole dish. Dice onion and add to casserole dish. Set aside.
a 4 cup bowl; combine ketchup, molasses, maple syrup, mustard and
pepper. Whisk to combine. Pour sauce over bean mixture and gently stir to combine. Cut reserved bacon into bite sized pieces and place on top of bean mixture.
Bake beans in a preheated oven for 60 minutes, or until sauce is thickened and bacon is cooked through. Once cooked, tear bacon into b
Serve and enjoy!
COOK'S NOTE: You may precook your own dried beans and substitute each can with 1 1/2 cups precooked beans.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.