Baked Bean and Bacon Casserole

Hearty fare for an autumn picnic or a delicious one-dish dinner.


1 large onion, chopped
1 large green bell pepper, chopped
2 Tablespoons water
6 ounces Canadian bacon, cut into bite-size pieces
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans Northern white beans, drained
2 (15 ounce) cans black beans, drained
3 Tablespoons Worcestershire sauce
1 cup hickory-flavored barbecue sauce
1 teaspoon dry mustard
3 Tablespoons cider vinegar


Preheat oven to 350°. Lightly coat bottom of 2-quart ovenproof pan with non-stick cooking spray.

Place onion and green pepper in pan and sauté for 5 minutes. Use water to keep vegetables from sticking to pan. Add Canadian bacon and sauté another 4 minutes.

Blend in remaining ingredients. Bring to a boil. Cover and transfer to oven. Bake for 30 minutes.

Serves 8.

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