Triple-Bean Bake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 Servings
- 1/2 cup apple cider vinegar
- 3/4 cup ketchup
- 1 tablespoon dry mustard
- 1 1/2 teaspoons dried thyme
- 1 large onion, coarsely chopped
- Carbohydrate 64 g(21%)
- Cholesterol 16 mg(5%)
- Fat 11 g(18%)
- Fiber 13 g(52%)
- Protein 18 g(36%)
- Saturated Fat 4 g(18%)
- Sodium 943 mg(39%)
- Calories 423
Preparation Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve. Add onion to drippings in pot and sauté until almost tender, about 5 minutes. Add dry mustard and thyme and stir 1 minute. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans. Season with salt and pepper. Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf. Mix in hot pepper sauce and serve.
Preparation Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve. Add onion to drippings in pot and sauté until almost tender, about 5 minutes. Add dry mustard and thyme and stir 1 minute. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans. Season with salt and pepper. Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf. Mix in hot pepper sauce and serve.
