Ingredients:

  • 2 (28 ounce/794g) cans of baked beans, undrained
  • 1 (15 ounce/425g) can of pinto beans, rinsed and drained
  • 1 (15 ounce/425g) can of kidney beans, rinsed and drained
  • 6 slices bacon, cooked and crumbled
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 teaspoon/5g)
  • ½ cup (120ml) ketchup
  • ¼ cup (60ml) brown sugar, packed
  • ¼ cup (60ml) molasses (unsulphured)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • ½ teaspoon (2.5ml) smoked paprika
  • ¼ teaspoon (1.25ml) black pepper
  • Crispy fried onions, for garnish (such as French's)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Cook bacon in a large skillet until crispy. Remove bacon and set aside to cool, then crumble. Reserve 2 tablespoons of bacon grease in the skillet. Sauté chopped onion in the reserved bacon grease until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. In a large mixing bowl, combine baked beans, pinto beans, kidney beans, sautéed onion and garlic mixture, and crumbled bacon.
  3. In a separate small bowl, whisk together ketchup, brown sugar, molasses, Dijon mustard, Worcestershire sauce, smoked paprika, and black pepper.
  4. Pour the sauce over the bean mixture and stir well to combine. Transfer the mixture to a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 1 hour 30 minutes, or until bubbly and heated through.
  5. Remove from the oven and let cool slightly. Garnish with crispy fried onions and fresh parsley, if desired. Serve warm.