Smoky Paprika Baked Beans

Looking for a good baked bean recipe for your summer barbecues? This isn't my New England Baked Bean recipe, but it's just as fabulous. The secret ingredient is smoked paprika- not regular paprika. You must buy the smoked kind. It's in the spice section right next to the regular paprika. I used four different types of beans. you can vary the types you use or even use less. Vegetarians can leave out the bacon and substitute a T of olive oil to saute the onions and peppers. Enjoy!

Smoky Paprika Baked Beans

3 medium onions, chopped
1 green pepper, chopped
1 red bell pepper, chopped
4 slices of bacon, chopped into small pieces before cooking
4 garlic cloves, minced
1 can of black beans
1 can white navy beans
1 can garbanzo beans
1 can red kidney beans
1 8oz can tomato sauce
1/3 cup packed brown sugar
2 T cider vinegar
1 T Dijon mustard
1 T smoked paprika
salt and pepper to taste

1. Cook the chopped bacon until crispy. Remove and drain the bacon but leave the drippings in the pan.
2. Saute the onion and peppers in the bacon drippings until just soft (vegetarians- skip the bacon and saute the veggies in veggie oil).
3. Mix tomato paste, garlic, brown sugar, vinegar, smoked paprika, mustard, and salt and pepper in a large bowl. Add beans and veggies. Stir thoroughly to mix. Sprinkle bacon on top.
4. Pour into a Dutch oven or casserole dish, cover, and bake at 325 degrees for 30 minutes. Uncover and bake another 30 minutes.

Makes about 8 servings