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
- Preheat oven to 375°.
- 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.
- 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.
- Bake until mixture is thickened and bubbling, 45 to 50 minutes. Let cool for 20 minutes before serving.
