Southwestern Bean Bake

September 2007
Southwestern Bean Bake

by 40 people

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We used a slow cooker for this dish, but the oven works just as well: Combine the beans, the onion mixture and the bacon in a deep oven-proof casserole and bake at 350° for 60 minutes, or until bubbly and brown around the edges.

Makes: 6 servings

Prep: 15 mins

Cook: 6 hrs

  • 6 slices  lean smoky bacon, cut into 1-inch pieces
  • 1 onion, finely chopped
  • 3/4 cup ketchup
  • 1/3 cup dark brown sugar
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon chili powder or cayenne pepper
  • 1 28 ounce can  baked beans
  • 1 16 ounce can  black beans, rinsed
  • 15 ounces canned or frozen lima beans, rinsed
  • 1 15 1/2 ounce can  chickpeas, rinsed
  1. In a small skillet, cook the bacon over medium-high heat, stirring, until browned, about 5 minutes. Transfer to paper towels to drain. Drain off all but 2 tablespoons of the drippings, add the onion to the skillet and cook, stirring often, until soft, 5 minutes. Stir in the ketchup, brown sugar, vinegar, mustard and chili powder to combine.
  2. Place all the beans and the chickpeas in the slow cooker and add the onion mixture and bacon; stir to combine. Cover and cook on low heat until thick, 6 hours.