Friday, June 2, 2017
SWEET AND SPICY BAKED BEANS
SWEET AND SPICY BAKED BEANS 6 slices bacon 1 large onion, diced 1 large green bell pepper, diced 1/3 cup packed brown sugar 1 to 2 tablespoons Dijon mustard Three 16-ounce cans cannellini or navy beans, rinsed and drained Two 16-ounce cans kidney beans, rinsed and drained One 18-ounce bottle sweet and spicy barbecue sauce (I like Sweet Baby Ray's brand) Preheat the oven to 350 degrees F. Spray a 9x13-inch pan (or similar casserole dish) with nonstick spray. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from the pan and set on a paper towel to drain. Remove all fat from the pan except for about 1 tablespoon of the bacon fat. Saute onions and bell pepper in the bacon fat until softened- 6 to 8 minutes. In a large bowl, combine the onion/pepper, bacon, beans, brown sugar, Dijon, beans and barbecue sauce. Bake, uncovered, for 45 minutes. Serve immediately, or keep covered until ready to serve.