Triple Bean Bake

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

Serves: 12
Prep: 25 min
Cook: 3 hr 0 min
Total: 3 hr 25 min

Ingredients    

• 1 cup dried black beans, soaked overnight and drained
• 1 cup dried great northern beans, soaked overnight and drained
• 1 cup dried red kidney beans, soaked overnight and drained
• 3 bay leaves
• 8 cups water
• 1 can (14.5 ounces) diced tomatoes, with juice
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 cup brewed coffee or water
• 2/3 cup ketchup
• 1/2 cup dark molasses
• 1/3 cup packed brown sugar
• 1 tablespoon worcestershire sauce
• 2 teaspoons mustard seeds
• 1/2 teaspoon salt
   

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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