The cover of the Food & Wine section April 2 will feature tips on buying and brewing loose tea. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stores and recipes visit www.tri-cityherald.com/lifestyles/food/.
Triple Bean Casserole
Start to finish: 50 minutes (15 minutes active)
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
4 slices bacon
1 teaspoon canola oil
1 small yellow onion, chopped (about 1 cup)
2/3 cup tomato ketchup
3 tablespoons cider vinegar
2 tablespoons molasses
1 1/2 teaspoons dry mustard
1 cup water
15 1/2-ounce can great northern beans, rinsed and drained
15 1/2-ounce can black beans, rinsed and drained
15 1/2-ounce can red kidney beans, rinsed and drained
Following the package directions, cook the bacon until crisp, then crumble and set aside.
In a medium saucepan, heat oil over low. Add onions and cook, stirring often, until softened, about 5 minutes. Add the ketchup, vinegar, molasses and mustard and stir together thoroughly.
Add water, all the beans and bacon. Bring the beans to a simmer, cover and cook over low heat for 30 minutes. Serve hot or cold.
Nutrition information per serving: 278 calories; 4 g fat (1 g saturated); 6 mg cholesterol; 48 g carbohydrate; 15 g protein; 11 g fiber; 730 mg sodium.
From: The Associated Press