Spiced Pumpkin Baked Beans
Add roasted pumpkin to baked beans for a fun tasty fall side dish.
Ingredients
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 small green pepper, chopped
- 22 ounces pork and beans, Campbell's
- 15 ounces black beans, rinsed and drained
- 1 cup pumpkin
- 1 tablespoon yellow mustard
- 2 tablespoons light brown sugar
- 1/3 cup ketchup
- 1/3 cup honey barbecue sauce
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees. Spray a 8x8-inch casserole dish with cooking spray and set aside.
- In a large skillet over medium heat, cook the bacon, onion and green pepper for about 10 minutes. Cook until the bacon fat is rendered and begins to brown. Place the bacon mixture on a paper towel to drain.
- In the same skillet, add the remaining ingredients and stir. Cook for 5 minutes until heated through. Add bacon and vegetable mixture back into the skillet and stir.
- Pour the bean mixture into the prepared baking dish and bake in a 350 degree oven for 35-40 minutes. Makes 8 servings.
Equipment
- 1 large skillet
- 1 8x8-inch baking dish
Notes
Note: This recipe can easily be cooked in a slow cooker. Follow the same directions to cook bacon and vegetables, then put bacon mixture and the rest of the ingredients in the slow-cooker and cook on low for 4 hours.
Nutrition
Calories: 231kcalCarbohydrates: 36gProtein: 11gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 13mgSodium: 509mgPotassium: 566mgFiber: 9gSugar: 6gVitamin A: 1329IUVitamin C: 11mgCalcium: 69mgIron: 3mg