Baked Three Bean Casserole

Bill Coon loved these beans when I made them for the 4th of July a year or two ago, so I was inspired to make a double batch today to share with the Coons since Marsha was coming home from having knee surgery. I probably didn't need to double the recipe - it makes A LOT!

3 tablespoons vegetable oil

1 green bell pepper, chopped

1 medium onion, coarsely chopped

5 garlic cloves, minced

1 tablespoon minced fresh ginger

kosher salt

2 cups Sweet Baby Ray's Sweet & Sticky BBQ sauce, mixed with 1/2 cup water (I couldn't 

     find the Sweet & Sticky so used the Sweet & Spicy, it's almost as good)

2 15-1/2 ounce cans baked beans (I use Bush Homestyle)

1 19-ounce can red kidney beans, drained and rinsed

1 19-ounce can pinto beans, drained and rinsed

6 slice lean bacon, cut into large chunks

1. Preheat oven to 375. Heat oil in large saucepan or Dutch oven. Add green pepper, onion, garlic, ginger and salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the diluted BBQ sauce and all of the beans; simmer over low heat for 30 minutes, stirring occasionally.

2. Transfer the beans to a 9x13-inch baking dish and arrange the bacon on top. Bake 45 minutes or until bubbling and the bacon is crisp. Let cool 15 minutes before serving.

Make Ahead: The beans can be made through Step 1 and refrigerated. Bring to room temperature before baking.

Forgot to take pictures until I was putting away the leftovers, of which there were plenty!