Mixing three types of beans brings tasty, colorful contrast to a quick-to-prepare side dish that’s reminiscent of baked beans. Don’t skip the maple syrup; it adds subtle but distinctive sweetness and aroma.
8 oz. bacon, cut into 1/2-inch pieces
2/3 cup chopped onion
1 (15-oz.) can navy beans, drained, rinsed
1 (15-oz.) can pinto beans, drained, rinsed
1 (15-oz.) can black beans, drained, rinsed
1 cup mesquite- or hickory-flavored barbecue sauce
1/2 cup water
2 tablespoons pure maple syrup
1.Cook bacon in large saucepan over medium-high heat 8 minutes or until partially cooked and almost crisp, stirring occasionally. Add onion; cook 3 to 5 minutes or until onion is tender, stirring occasionally.
2.Stir in all remaining ingredients; bring to a gentle boil over medium heat. Reduce heat to low; cover and simmer 10 to 15 minutes or until flavors are blended. (For saucier beans, stir in an additional 1 to 3 tablespoons water.)
8 (about 1/2-cup) servings
PER SERVING: 450 calories, 24.5 g total fat (9 g saturated fat), 12.5 g protein, 46 g carbohydrate, 30 mg cholesterol, 835 mg sodium, 11.5 g fiber