Southwestern Bean Bake Recipe

6

Ingredients

6 slices lean, smoky bacon, cut into 1-inch pieces
1 onion, finely chopped
3/4 c ketchup
1/3 c dark brown sugar
3 Tbsp apple cider vinegar
1 tsp yellow mustard
1/2 tsp chili powder or cayenne pepper
28 oz can baked beans
16 oz can black beans, rinsed
15 oz canned or frozen lima beans, rinsed
15.5 can chickpeas, rinsed

Preparation

Step 1

In a small skillet, cook the bacon over medium-high heat, stirring until browned, about 5 minutes.

Transfer to paper towels to drain.

Drain off all but 2 Tbsp of the drippings, add the onion to the skillet and cook, stirring often, until soft, about 5 minutes.

Stir in ketchup, brown sugar, vinegar, mustard and chili powder to combine.

Place all the beans and chickpeas in the slow cooker and add the onion mixture and bacon; stir to combine.

Cover and cook on low heat until thick, 6 hours.

From Everyday with Rachael Ray.