Three-Bean Baked Beans – Lentils.org

Three-Bean Baked Beans

  By lentilsorg      

July 19, 2015

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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!

  • Prep: 10 Minutes
  • Cook: 1 Hour 5 Minutes
  • 10 Minutes

    1 Hour 5 Minutes

    1 Hour 15 Minutes

  • Yields: 6-8
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Directions

  1. SET a large skillet or heavy pot over medium-high heat and add a drizzle of oil. Cook the bacon or salt pork until crisp. Drain off any excess fat.
  2. ADD the onion to the pan and cook for 4-5 minutes, until soft. Add the garlic and cook for another minute.
  3. ADD the kidney beans, lentils, tomato sauce, brown sugar, mustard, vinegar, worcestershiresauce, and pepper and bring to a boil. Reduce heat to low and simmer for an hour, stirring occasionally, until thickened.
  4. SERVE warm.

Ingredients

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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Nutrition Facts

Serving Size1 cup (250 mL)
Calories270
Sodium500 mg
Potassium482 mg
Protein13 g
Cholesterol10 mg
Sugar7 g
Total Fat10 g
Saturated Fat3 g
Total Carbohydrates33 g
Dietary Fiber9 g