Tex Mex Baked Beans
|Vegetable oil||1 Tablespoon|
|Canadian bacon||6 Ounce, chopped into 1/2-inch pieces (Regular Or Reduced-Fat)|
|Onion||1 Large, chopped to make 2 cups|
|Canned tomato sauce||8 Ounce (1 Can)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Apple cider vinegar||2 Tablespoon|
|Liquid smoke||1⁄2 Teaspoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Chile powder||1 Teaspoon (Hot Or Mild To Taste)|
|Hot pepper sauce||1⁄2 Teaspoon (Such As Tabasco, Or To Taste)|
|Canned kidney beans||15 Ounce, rinsed and well drained (1 Can)|
|Canned butter beans||15 Ounce, rinsed and well drained (1 Can)|
|Canned black beans||15 Ounce, rinsed and well drained (1 Can)|
|Canned garbanzo beans||15 Ounce, rinsed and well drained (1 Can, Chickpeas)|
Preheat the oven to 375°F.
Heat oil in a medium skillet.
Saute bacon, stirring frequently, until browned.
Add onion and saute over medium-high heat, stirring often, until soft and lightly browned, about 10 minutes.
Transfer to a 3-quart baking dish or bean pot.
Stir in tomato sauce, brown sugar, Worcestershire sauce, molasses, vinegar, liquid smoke, salt, chile powder, pepper sauce, and beans until well mixed.
Bake in center of oven, uncovered, stirring every 15 minutes, for 45 minutes, or until sauce has thickened slightly and beans are nicely glazed.
They will appear slightly soupy, but will thicken up substantially in about 5 minutes.
(Beans may be refrigerated up to 2 days or frozen up to 1 month.
Bring to room temperature and reheat, covered, in microwave or in oven at 350°F. for 20 to 30 minutes or until heated through.)