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Triple- Bean Bake

Photo: Mitch Mandel
This tempting bean-and-tomato medley gets its irresistible flavor from ketchup, molasses, and brown sugar. Be sure to use dried beans, not canned.

Ingredients

Serves: Prep:  25min |Cook: 3hr 0min |Total: 11hr 25min
              

Directions

1.
In a Dutch oven, combine the black beans, great Northern beans, kidney beans, bay leaves, and water. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 1 hour, or until the beans are almost tender. Drain and return the beans to the pan.
2.
Preheat the oven to 350ºF.
3.
Add the tomatoes (with juice), onion, pepper, coffee, ketchup, molasses, brown sugar, Worcestershire, mustard seeds, and salt to the beans. Bake, covered, stirring occasionally, for 2 hours, or until the beans are tender and the mixture thickens. Remove and discard the bay leaves.

Nutritional Facts per serving

CALORIES 231 CAL

FAT 0.7 G

SATURATED FAT 0.1 G

CHOLESTEROL 0 MG

SODIUM 367.8 MG

CARBOHYDRATES 47.9 G

TOTAL SUGARS 18 G

DIETARY FIBER 9.9 G

PROTEIN 10.8 G
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