Prep: 25 minutes
Bake: 1 hour • Serves: 12
1/2 cup chopped green bell pepper
1/2 cup chopped onion
3 cans (16 ounces each) vegetarian beans in tomato sauce, undrained
3 garlic cloves, crushed with press
1/2 cup tomato sauce or ketchup
1/3 cup molasses
1/3 cup packed brown sugar
1 tablespoon yellow mustard
1/2 teaspoon ground black pepper
1.Preheat oven to 350°. In large skillet, cook bacon over medium-high heat 7 minutes or until partially cooked, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate to drain; discard all but 1 teaspoon bacon drippings.
2.In same skillet with reserved drippings, cook bell pepper and onion over medium-high heat 2 minutes or until slightly softened, stirring constantly.
3.In medium bowl, stir remaining ingredients and onion mixture until well combined. Transfer bean mixture to 13 x 9-inch or 3-quart baking dish; top with bacon.
4.Bake 1 hour or until top is browned and sauce thickens.
Approximate nutritional values per serving:
192 Calories, 1g Fat (0g Saturated), 2mg Cholesterol,
468mg Sodium, 40g Carbohydrates, 6g Fiber, 6g Protein