Calico Baked Beans

Until recently, I had never really had baked beans other than the canned Bush's stuff (which is great, don't get me wrong) and when I first saw this recipe I knew it was time to change that.  I love the visual interest that the different beans provide and I love that while it is certainly not dry, it's not the same sloppy mess that baked beans usually seem to be.  You can actually put these on your plate and not have everything else on the plate get attacked by them.  Novel concept, I know.  And with the bacon, plus the sweet and tangy sauce on these, the flavor is just stellar.

Calico Baked Beans

Number of Servings: 6-8
Time to Prepare: 60 minutes

• 15 oz can pinto beans
• 19 oz can cannellini (white kidney) beans
• 15 oz can black beans
• 8-9 slices bacon
• 1 cup chopped onion
• 1/2 cup ketchup
• 1 tsp Worcestershire sauce
• 2 tsp dry mustard
• 1/3 cup brown sugar
• 3/4 tsp salt
• 1 Tbsp apple cider vinegar
• 1/3 cup water

Preheat oven to 325 degrees.  Lightly grease a 9x13 pan and set aside.

Drain and rinse all the beans and set aside.

In a large skillet, cook the bacon until crisp.  Drain on paper towels and crumble.

Leave about 2 tsp bacon grease in the skillet and add the onions, cooking over medium heat until softened, 4-5 minutes.  Remove from heat and add the beans and bacon.

In a small bowl, whisk together the ketchup, Worcestershire sauce, dry mustard, brown sugar, salt, cider vinegar, and water.   Pour into skillet and stir well.

Transfer the mixture into the 9x13 pan.  Cover with aluminum foil and bake for 40-45 minutes.  Serve immediately.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion