Using three types of beans adds color and flavor to this baked bean dish.
To download a Spanish translation of this recipe click here.
Ingredients
- 1 cup chopped sweet onion
- 2 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 can (14.5 oz.) diced tomatoes (do not drain)
- 2 cans (4 oz. each) tomato sauce
- 1/4 cup firmly packed brown sugar (increase the amount of sugar to 1/2 cup for a sweeter recipe)
- 1/4 cup molasses
- 1 tablespoon prepared mustard
- 1/4 teaspoon ground black pepper
- 2 (15-oz.) cans Great Northern beans, drained and rinsed
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (15-oz.) can kidney beans, drained and rinsed
- 1 bay leaf
Number of Servings : 10
Serving Size: ¾ cup
Using three types of beans adds color and flavor to this baked bean dish.
To download a Spanish translation of this recipe click here.
Directions
- Preheat oven to 350 degrees F.
- Heat olive oil in a skillet over medium heat. Add onions and cook until tender, about 5 minutes. Watch and stir occasionally.
- Add garlic to onions and cook until golden brown, about 30 seconds to 1 minute, stirring occasionally.
- In a large bowl, mix together the diced tomatoes, tomato sauce, brown sugar, molasses, mustard, and black pepper.
- Mix in beans and bay leaf.
- Bake in a covered 3-quart baking dish for 60 to 70 minutes or until beans are heated throughout. A food thermometer inserted near the center of the beans should read 165 degrees F. Stir occasionally (about once every 20 minutes). Add a small amount of water if necessary. After this time, remove the cover and bake an additional 30 minutes.
- Remove the bay leaf and serve.