Ingredients

The following ingredients have 21 Servings
  • 32 ounces pinto beans ((canned), drained and rinsed)
  • 32 ounces cannellini or white kidney beans ((canned), drained and rinsed)
  • 16 ounces red kidney beans ((canned), drained and rinsed)
  • 1 pound thick cut bacon (divided)
  • 1 small yellow onion (diced)
  • 1 1/2 cups ketchup
  • 1 cup packed light brown sugar
  • 1/2 cup molasses (preferably not blackstrap molasses)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon black pepper

Instruction

  • Preheat oven to 350°F.
  • Pour rinsed and drained beans into a 9x13 baking dish. Set aside.
  • Reserve enough bacon to cover the top of your baking dish (I used 5 slices). Using kitchen shears, cut the remaining bacon into bite size pieces.
  • Add cut bacon pieces and diced onions to a medium saucepan over medium high heat. Cook until bacon is par cooked, about 3 minutes.
  • Add ketchup, brown sugar, molasses, mustard and pepper. Whisk to combine. Bring to a boil. Remove from heat.
  • Pour the sauce over the beans and gently stir to combine. Cut reserved bacon into bite sized pieces and place on top of bean mixture.
  • Bake beans in a preheated oven for 60 minutes, or until sauce is thickened and bacon is cooked through.
  • Serve and enjoy!