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Baked beans are a crowd-pleaser that seem to turn out perfectly no matter what. Our take brings green lentils together with both red and white kidney beans for a filling and always-popular dish! Busy day? Throw ingredients into a slow cooker and let it simmer while at work or play!
canola oil, for cooking
6 pieces bacon or a piece of salt pork, chopped (optional)
1 onion, peeled and chopped
2 garlic cloves, crushed
1 sprig rosemary, leaves removed, chopped
1-19 oz (540 mL) can red kidney beans, drained and rinsed
1-19 oz (540 mL) can white kidney beans, drained and rinsed
1-19 oz (540 mL) can green lentils, drained and rinsed
1 cup (250 mL) tomato sauce or puree
¼ cup (60 mL) brown sugar
¼ cup (60 mL) barbecue sauce (optional)
2 Tbsp (30 mL) whole grain mustard
2 Tbsp (30 mL) apple cider vinegar
2 tsp (10 mL) worcestershire sauce
freshly ground black pepper, to taste
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