Picnic BBQ Baked Beans
Active Time: 20 minutes
Total Time: 50 minutes • Serves: 6
6 slices Schnucks hardwood smoked bacon, cut crosswise into 1/2-inch pieces
1 large white onion, chopped (about 1-1/2 cups)
3 garlic cloves, crushed with press (about 1 tablespoon)
1 can (14.5 ounces) fire roasted tomatoes
1 can (8 ounces) Schnucks traditional tomato sauce
3/4 cup Homemade Signature BBQ Sauce
1/2 cup packed Schnucks dark brown sugar
1 can (15 ounces) cannellini beans, drained and rinsed
1 can (15 ounces) reduced sodium black beans, drained and rinsed
1 can (15 ounces) Schnucks pinto beans, drained and rinsed
1 can (15 ounces) Schnucks red kidney beans, drained and rinsed
1. Preheat oven to 375°F. In deep 12-inch skillet or 3- to 4-quart saucepan, cook bacon over medium-high heat 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to small bowl. Drain all but 2 tablespoons bacon drippings from skillet.
2. To same skillet with drippings, add onion and cook over medium heat 5 to 6 minutes or until very soft and browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomatoes with their juice, tomato sauce, BBQ sauce and sugar; cook 2 minutes or until sugar is dissolved. Stir in beans; cook 4 to 5 minutes or until beans are heated. Stir bacon into bean mixture.
3. Transfer bean mixture to 9-inch square or 1-1/2- to 2-quart glass or ceramic baking dish. Bake 20 to 25 minutes or until top is browned and sauce thickens.
Each serving: about 370 calories, 5 g total fat (1 g saturated), 5 mg cholesterol, 1190 mg sodium, 69 g carbohydrate, 14 g fiber, 32 g sugars, 16 g protein