Five-Bean Baked Beans
 
Makes about 10 servings
Ingredients
  • 6 slices thick-cut bacon
  • 1 cup chopped yellow onion
  • 1 cup chopped red or yellow bell pepper
  • 1 jalapeño, seeded and chopped
  • 1 (16-ounce) can baked beans
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 1 (15.5-ounce) can light red kidney beans, rinsed and drained
  • 1 (15.5-ounce) can Southern-style seasoned butter beans, drained
  • 1 cup ketchup
  • ½ cup unsulphured molasses
  • 3 tablespoons yellow mustard
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
Instructions
  1. Preheat oven to 375°.
  2. In a medium Dutch oven, cook bacon over medium heat until it begins to crisp, 2½ to 3 minutes per side. Remove from pot, and let drain on paper towels, reserving 2 tablespoons drippings in pot.
  3. Add onion, bell pepper, and jalapeño to drippings. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Stir in all beans, ketchup, molasses, mustard, vinegar, salt, and garlic powder. Place bacon slices on top.
  4. Bake until mixture is thickened and bubbling, 45 to 50 minutes. Let cool for 20 minutes before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/fivebeanbakedbeans/