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Tangy Baked Seven Beans

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
  • Total Time
    Prep: 30 min. Bake: 1 hour
  • Makes
    18 servings (3/4 cup each)

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

  • 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.
  • Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke.
  • Bake, covered, 1 to 1-1/4 hours or until heated through.
    Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
3/4 cup: 369 calories, 11g fat (3g saturated fat), 17mg cholesterol, 1126mg sodium, 56g carbohydrate (24g sugars, 9g fiber), 13g protein.

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