6 servings

Ingredients:

• 1 bacon slice
• 1/2 cup onion, chopped
• 2 teaspoons garlic, minced
• 1 (8-ounce) can tomato sauce
• 1 cup water
• 1/4 cup (packed) dark brown sugar
• 2 tablespoons dark molasses
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon dry mustard
• 1 (15-ounce) can cannelloni (white kidney beans), rinsed and drained
• 1 (15 to 16-ounce) can red kidney beans, rinsed and drained
• 1 (15 to 16-ounce) can pinto beans, rinsed and drained

Preparation: Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Chop bacon; reserve. Pour off all but 2 teaspoons drippings from skillet.

Heat drippings in same skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add tomato sauce, 1 cup water, sugar, molasses, vinegar and mustard and bring to boil. Reduce heat and simmer 5 minutes stirring often. Stir in beans and bacon and bring to a boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Uncover and simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper

NUTRITION FACTS

Amount Per Serving

Cals: 264 From Fat: na

Total Fat: 1g

Cholesterol: 1mg

Sodium: na

Total Carb: na

Dietary Fiber: na

Sugars: na

Protein: na