Molasses Three-Bean Bake Friday, October 12, 2007


2 strips bacon
1 large onion, chopped (1 cup)
1 large sweet green pepper, chopped
1 can (16-ounces) diced tomatoes
1/2 cup molasses
1/4 cup firmly packed light brown sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (19 ounces) black beans, drained and rinsed
1 can (19 ounces) red kidney beans, drained and rinsed
1 can (19 ounces) white kidney beans, drained and rinsed


Heat oven to 350 deg. Cook bacon in a large skillet over medium heat until crisp. Remove to paper toweling to drain. Pour off all but 2 tablespoons fat from skillet. Add onion and green pepper to skillet; saute 8 to 10 minutes or until tender. Stir in tomatoes, molasses, brown sugar, mustard, salt and black pepper. Bring to boiling; cook, stirring occasionally, 3 to 5 minutes. Crumble bacon. Add to sauce along with black beans, red kidney beans and white kidney beans. Pour into a shallow 2-quart baking dish. Bake for about 45 minutes or until hot and bubbly.

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