Description
A hearty dish featuring a medley of beans and smoky flavors, perfect for busy days or casual gatherings.
Ingredients
Scale
- 1 pound bacon, chopped
- 1 medium onion, diced
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes with green chilies
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: shredded cheese for topping and fresh cilantro for garnish
Instructions
- In a pan over medium heat, fry the chopped bacon until crispy. Remove the bacon and let it drain on paper towels.
- In the same pan, sauté the onions and bell pepper until soft, about 5 minutes. Add the minced garlic and cook for another minute.
- In the slow cooker, combine all beans, diced tomatoes, brown sugar, Worcestershire sauce, Dijon mustard, chili powder, smoked paprika, sautéed veggies, and crispy bacon. Stir until mixed.
- Set slow cooker to low for 6-8 hours or high for 3-4 hours.
- Before serving, taste and season with salt and pepper. Top with shredded cheese and fresh cilantro if desired.
Notes
Customize with different beans or spices., Store leftovers in the refrigerator for up to five days., Freeze leftovers in an airtight container for up to three months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg