Foto: RecipeGirl
Ingredients
10 servings
- 6 slices bacon
- 1 large onion, (diced)
- 1 large green bell pepper, (seeded and diced)
- ⅓ cup packed brown sugar
- 1 to 2 tablespoons Dijon mustard
- Three 16-ounce cans cannellini or navy beans, (rinsed and drained)
- Two 16-ounce cans kidney beans, (rinsed and drained)
- One 18-ounce bottle sweet and spicy barbecue sauce ((I like the Sweet Baby Ray's brand))
Steps
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Preheat the oven to 350℉. Spray a 9x13-inch pan (or similar casserole dish) with nonstick spray.
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Cook the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan and set on a paper towel to drain. Remove all fat from the pan except for about 1 tablespoon of the bacon fat. Sauté the onions and bell pepper in the bacon fat until softened, 6 to 8 minutes.
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In a large bowl, combine the onion/pepper, bacon, beans, brown sugar, Dijon, beans and barbecue sauce.
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Bake, uncovered, for 45 minutes. Serve immediately, or keep covered until ready to serve.
Nutrition Facts (per serving)
Macronutrients
Calories35218% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: RecipeGirl
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