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---
prep_time: 30 min
cook_time: 1.5 hours
servings: 12
source: Cecelia Wells
tags: side
---
Cook @bacon{10%slices}(cut into 1-inch pieces) in a #saucepot{} until crisp. Set aside
Add @onion{1.5%cup}(chopped) to the pot. Cook until limp, but not browned. Remove from heat.
Blend bean liquids in a bowl, measure out 1 cup and stir into onions, along with @honey{1/4%cup}, @vinegar{3%tbs}(apple cider or red wine), @cumin{2%tsp}, @oregano{2%tsp}, @mustard{2%tsp} and @salt{} and @pepper{} to taste.
Add bacon, @red kidney beans{2%can}(liquid reserved), @lima beans{2%can}(liquid reserved), @pinto beans{2%can}(liquid discarded), @colored bell pepper{3}(chopped), @frozen corn{20%oz}, @celery{2%stalk}(cut diagonally) and @Italian plum tomatoes{1%can}(drained).
Stir to combine.
Cover and bake in an #oven{} for ~{1.5%hours} at 350°F until the liquid is bubbling and thickened.
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