Three Bean Baked Beans

Using three types of beans adds color and flavor to this baked bean dish. To download a Spanish translation of this recipe click here.

Course: Side Dishes

Bean type: Black Bean, Kidney Bean, White bean

Nutrition attribute: Vegan, Vegetarian

Collection: Entertaining

Servings:

Calories: 215kcal

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1 cup chopped sweet onion
2 cloves garlic finely chopped
2 tablespoons olive oil
1 14.5-ounce can dice tomatoes (do not drain)
2 4-ounce cans tomato sauce
¼ cup firmly packed brown sugar increase the amount of sugar to ½ cup for a sweeter recipe
¼ cup molasses
1 tablespoon prepared mustard
¼ teaspoon ground black pepper
2 15-ounce cans Great Northern beans drained and rinsed
1 15-ounce can black beans drained and rinsed
1 15-ounce can kidney beans drained and rinsed
1 bay leaf

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.

Recipe courtesy of Alice Henneman, MS, RD. Photo by Alice Henneman, MS, RD