Ingredients
Scale
- 1 pound bacon strips, chopped
- 1 large onion, chopped
- 1 large sweet yellow pepper, chopped
- 1 large sweet red pepper, chopped
- 6 garlic cloves, minced
- 1 teaspoon ground chipotle pepper
- 1/2 teaspoon pepper
- 2 cans (15 ounces each) pork and beans
- 1 can (16 ounces) butter beans, rinsed and drained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 bottles (18 ounces each) barbecue sauce
- 1/3 cup cider vinegar
- 1 tablespoon liquid smoke (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In an ovenproof Dutch oven, cook the chopped bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and place it on paper towels to drain excess grease.
- In the same pot, cook the onion, yellow pepper, red pepper, and minced garlic until tender.
- Remove the pot from heat and add all the beans and the cooked bacon back into the Dutch oven.
- Stir in the barbecue sauce, cider vinegar, and liquid smoke if desired.
- Cover the pot and bake for 1 to 1.5 hours, or until heated through and bubbly.
Notes
Serve as a side or main dish. Pairs well with cornbread or a salad.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 45mg
Keywords: baked beans, potluck recipes, bean dish