Southwestern Bean Bake

By ccavaletti

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

Details

Servings 6

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.