Tangy Baked Seven Beans Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound Jones Dairy Farm Dry-Aged 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
Instructions
- Preheat 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.
- Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke.
- Bake, covered, 1 to 1-1/4 hours or until heated through. Freeze option: 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.
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