6 slices, thick-cut, hardwood-smoked bacon, chopped before cooking to 1/2-inch pieces 1 large Vidalia onion, chopped (about 2 cups) 2/3 cup chopped green bell pepper 2/3 cup chopped red bell pepper 6 garlic cloves, pressed 1 (8-ounce) can tomato sauce 1/2 cup packed brown sugar 1 tablespoon cider vinegar 1 tablespoon Dijon mustard 1 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can garbanzo beans, rinsed and drained 1 (15-ounce) can Great Northern beans, rinsed and drained
Preheat oven to 325°.
Heat oven-proof 12-inch nonstick skillet over medium-high heat. Add bacon to pan, and saute for 5 minutes or until crisp. Transfer bacon from pan with a slotted spoon onto paper towels to drain. Reserve 1½ tablespoons of drippings in pan. Add onion, bell peppers, and garlic. Saute for 6 minutes or until tender.
Whisk tomato sauce, sugar, vinegar, mustard, paprika, salt and ground peppers in large bowl. Stir into onion mixture along with beans.
Sprinkle with reserved bacon. Cover, and bake 30 minutes. Uncover, and bake an additional 30 minutes. Stir before serving.
This and other great recipes can be found in Bob Warden's Favorite Recipes: