Tangy Baked Seven Beans
Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
Can you freeze Tangy Baked Seven Beans?
Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
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) black-eyed peas, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, 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
- 1 tablespoon liquid smoke, optional
Directions
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1Preheat 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.
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2Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke.
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3Bake, covered, 1 to 1-1/4 hours or until heated through.
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