Smoky Baked Beans-Gundersen Lutheran 500 Club
Smoky Baked Beans
Makes 8 (1/2 cup) servings
Getting started Equipment you will need: cutting board/knife, large skillet, spatula, colander, 1 ½-quart casserole dish Preheat oven to 375° Do right away when you get home: Action step 1
6 slices bacon
1 medium green pepper
1/2 cup chopped onion
2 cloves garlic
1 (15 oz) can no-salt-added black beans
1 (15 oz) can no-salt-added butter beans
1 (15 oz) can no-salt-added kidney beans
1 (8 oz) can no-salt added tomato sauce
1/4 cup orange juice
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 fresh jalapeño chili pepper
1. Chop bacon, pepper, and onion. Mince garlic. Combine ingredients and cook in a large skillet over medium heat for 10 minutes until bacon is crisp and onion is tender. Drain.
2. Rinse and drain beans. Seed pepper and chop into fine pieces (see tips). Combine ingredients with bacon mixture in a large bowl. Spoon into casserole dish.
3. Bake for 1 hour. Stir once halfway through baking.
Suggested Side Items: Grilled chicken breast and coleslaw
Tips: Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Shopping list: Bacon 1 (15 oz) can no-salt-added black beans 1 (15 oz) can no-salt-added butter beans 1 jalapeno chili pepper 1 onion 1 green pepper 1 (15 oz) no-salt-added kidney beans 1 (8 oz) no-salt-added tomato sauce
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