Side Dishes, Sides

Tangy Baked Seven Beans

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) navy beans, rinsed and drained
  • 1 can (15 ounces) Northern beans, 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

Directions

  1. 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.
  2. Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke.
  3. Bake, covered, 1 to 1-1/4 hours or until heated through. Yield: 18 servings (3/4 cup each)
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