Ingredients:
5 slices bacon
1 large onions, coarsely chopped
1 tablespoon dry mustard
1 1/2 teaspoons dried thyme
3/4 cup ketchup
1/2 cup apple cider vinegar
1/3 cup dark molasses
1/3 cup water
1 bay leaves, broken in half
1 (15 ounce) cans red kidney beans, rinsed,drained
1 (15 ounce) cans black beans, rinsed,drained
1 (15 ounce) cans cannellini beans, rinsed,drained ( white kidney beans)
1 teaspoon Tabasco sauce
Directions:
Preheat oven to 350 F Cook bacon in large ovenproof pot over medium heat until crisp.
Transfer to paper towels to drain.
Crumble bacon and reserve.
Add onion to drippings in pot and saute until almost tender, about 5 minutes.
Add dry mustard and thyme and stir 1 minute.
Mix in ketchup, vinegar, molasses, water, bay leaf and all the beans.
Season with salt and pepper.
Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry.
Stir bacon into beans.
Bake 15 minutes longer.
Discard bay leaf.
Mix in hot sauce and serve.
Servings: 4-6
Time preparation: 10 min.
Time total: 85 min.