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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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Reviews

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Average Rating:
  • Iris
    May 23, 2020

    I have been making a similar recipe for over 40 yrs.

  • delowenstein
    Feb 16, 2016

    I made this recipe for the first time and I found this dish to be very tangy and tasty. My adjustments were: 1-1/2 tsp. garlic powder since I didn't have the garlic cloves. I cooked 12 oz. turkey bacon in place of regular bacon. I also omitted the garbanzo beans and black-eyed peas and pinto beans. I'd used Great Northern, Cannellini Beans and Navy Beans in place of the other beans. I did use the butter beans and kidney beans! I just had a can of original baked beans with bacon and I used that in place of the pork and beans. The vinegar, chipotle pepper and ground pepper I kept as is. Since I only had a bottle of BBQ sauce, I used that. I had the yellow and red peppers on hand an orange pepper, so I used the peppers. I used 1 Tbsp. of hickory smoked seasoning since I didn't have liquid smoke.This is definitely a 5* recipe! delowenstein

  • toolbarsco
    Feb 2, 2016

    I have a couple of go-to recipes for baked beans and this recipe will be joining them. Great taste and fairly easy preparation. It does make a huge batch. I am freezing half of it for Super Bowl Sunday. Afternote: this recipe continues to get rave reviews. It gets better with time!