Name: Three Bean Baked Beans
Prep time: 7 min
Cook time: 7 min
Yield: 6
Ingredients: 1/4 pound sliced bacon -; 2 cups chopped onion -; 1 tablespoon dry mustard -; 1 teaspoon minced fresh thyme (or 1/2 teaspoons dry thyme) -; 3/4 cup ketchup -; 3 tablespoons apple cider vinegar -; 1/4 cup dark molasses -; 1/3 cup water -; 1 bay leaf -; 1 15-ounce can red kidney beans, rinsed, drained -; 1 15-ounce can black beans, rinsed, drained -; 1 15-ounce can cannellini (white kidney beans), rinsed, drained -; 1 teaspoon Tabasco -; Salt -; Freshly ground black pepper -

Ingredients for - Three Bean Baked Beans

1. 1/4 pound sliced bacon

2. 2 cups chopped onion

3. 1 tablespoon dry mustard

4. 1 teaspoon minced fresh thyme (or 1/2 teaspoons dry thyme)

5. 3/4 cup ketchup

6. 3 tablespoons apple cider vinegar

7. 1/4 cup dark molasses

8. 1/3 cup water

9. 1 bay leaf

10. 1 15-ounce can red kidney beans, rinsed, drained

11. 1 15-ounce can black beans, rinsed, drained

12. 1 15-ounce can cannellini (white kidney beans), rinsed, drained

13. 1 teaspoon Tabasco

14. Salt

15. Freshly ground black pepper

How to cook deliciously - Three Bean Baked Beans

1 . Stage

Preheat oven to 350°F

2 . Stage

Cook and crumble the bacon: Cook the bacon in a large Dutch oven over medium heat until browned and crisp. Remove bacon and place on paper towels to soak up excess fat. Crumble up the bacon and set aside.

3 . Stage

Sauté the onions: Remove all but a tablespoon of the bacon drippings from the pot. Add the chopped onions and cook on medium high heat until translucent, about 5 minutes.

4 . Stage

Add the rest of the ingredients: Sprinkle the onions with dry mustard and thyme. Stir in the ketchup, vinegar, molasses, bay leaf, beans, Tabasco, and water. Add salt and pepper to taste.

5 . Stage

Cover and bake: Cover the pot and put into a 350°F oven. Bake for 1 hour, checking every 15 minutes to stir and add more water if needed. Stir in the bacon the last 15 minutes of cooking. Alternatively, cook in a slow cooker 4 hours on high, or 8 on low. Discard bay leaf before serving. Recipe adapted from Bon Appetit magazine.