Nutrition per serving may change if servings are adjusted.
6 slices bacon, chopped
¾ cup chopped green sweet pepper (1 medium)
½ cup chopped onion (1 medium)
2 cloves garlic, minced
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 (15 ounce) can no-salt-added butter beans or cannellini beans (white kidney beans), rinsed and drained
1 (15 ounce) can no-salt-added red kidney beans, rinsed and drained
1 (8 ounce) can no-salt-added tomato sauce
¼ cup orange juice
2 tablespoons packed brown sugar or sugar substitute equivalent to 2 tablespoons (see Tip)
1 tablespoon Worcestershire sauce
1 fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
Crisp-cooked bacon, crumbled (optional)
Preheat oven to 375°F. In a large skillet, cook chopped bacon, sweet pepper, onion, and garlic over medium heat about 10 minutes or until bacon is crisp and onion is tender; drain.
In a large bowl, combine bacon mixture, black beans, butter beans, kidney beans, tomato sauce, orange juice, brown sugar, Worcestershire sauce, and chile pepper. Spoon bean mixture into a 1½-quart casserole.
Bake, covered, for 1 hour, stirring once halfway through baking. If desired, garnish with crumbled bacon.
Tip: If using sugar substitute, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use amount equivalent to 2 tablespoons packed brown sugar. Nutrition Analysis: same as above, except 205 calories, 28 g carbohydrate
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.