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TRI-BEAN BAKE

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 10
INGREDIENTS
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 medium onion, cut into thin slices
  • 1/2 cup thin celery slices
  • 1 can (15 oz each) Ranch Style® Pinto Beans, drained, rinsed
  • 1 can (15 oz each) butter beans, drained, rinsed
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1/4 cup frozen apple juice concentrate, thawed
  • 1/2 teaspoon ground mustard
  • 1 tablespoon light molasses, optional
DIRECTIONS

Preheat oven to 375°F. Heat oil in medium nonstick skillet over medium heat; add onion and celery; cook 8 minutes, or until vegetables are crisp-tender, stirring occasionally.

Stir in pinto beans, butter beans, garbanzo beans, tomato sauce, juice concentrate and dry mustard. Add molasses, if desired; mix well. Spoon into 2-quart casserole dish; cover.

Bake 30 minutes, or until heated through.