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Triple Play Zinfandel Baked Beans

Tasty & zesty baked beans with three alternate variations.

Triple Play Zinfandel Baked Beans

Triple Play Zinfandel Baked Beans Ingredients:

1 (15.25 ounce) can kidney beans, drained and rinsed
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can pinto beans, drained and rinsed
1 cup onion, diced
1/2 cup green bell peppers, diced (or a mixture of green, red or yellow bell peppers)
2 tbsp. olive oil
1/2 cup Kunde Zinfandel
1/2 cup ketchup
1/2 cup bottled barbeque sauce (not hickory flavored)
salt and freshly ground pepper, to taste


Preparation:

In a medium saute pan, heat the olive oil over medium heat; add the onions and green peppers; saute until just soft. Add Zinfandel and reduce by 1/2; add ketchup and barbeque sauce; stir well to combine. In a baking dish, combine the beans; pour in sauce, stir well; cook, covered, in a 350°F oven for 30 minutes.

Per Serving: 212 Calories (19.9% calories from fat); 5g Fat (1g Sat, 3g Mono, 1g Poly); 9g Protein; 32g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 891mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Variation(s):
1. Omit the olive oil; saute 3 slices bacon until just starting to cook, do not brown; add the onions and peppers and proceed with recipe as written.

2. Heat olive oil, add 2 ounces of diced spam or ham. Saute with onions and green peppers and proceed with recipe as written.

3. Heat olive oil, add 2 ounces prosciutto, onions and bell peppers and proceed with recipe as written.