Vegetarian Bourbon Three-Bean Bake

[Guest guest]

Vegetarian Bourbon Three-Bean Bake

 

2 strips vegetarian bacon

1 large onion, chopped (1 cup)

1 large sweet green pepper, chopped

1 can (16-ounces) diced tomatoes

1/2 cup molasses

6 tablespoons tomato paste

1/3 cup bourbon

1/4 cup firmly packed light brown sugar

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (19 ounces) black beans, drained and rinsed

1 can (19 ounces) red kidney beans, drained and rinsed

1 can (19 ounces) white kidney beans, drained and rinsed

 

Heat oven to 350 degrees F. Cook bacon in a large skillet

over medium heat until crisp. Remove to paper toweling to

drain. Pour off all but 2 tablespoons fat from skillet.

Add onion and green pepper to skillet; saute 8 to 10 minutes

or until tender. Stir in tomatoes, molasses, tomato past,

bourbon, brown sugar, mustard, salt and black pepper. Bring

to boiling; cook, stirring occasionally, 3 to 5 minutes.

Crumble bacon. Add to sauce along with black beans, red

kidney beans and white kidney beans. Pour into a shallow

2-quart baking dish. Bake in heated 350-degree F. oven 45

minutes or until hot and bubbly.