Three Bean and Franks Bake

This tasty bean and beef franks dish may be prepared up to 2 hours before baking. (Keep covered and refrigerated and increase baking time by 10 minutes.) Recipe makes 16 1/2-cup side dish servings—perfect to take along to a potluck dinner.

Prep Time: 20 minutes
Total Time: 1 hour
Makes: 8 servings (1 cup each)

Ingredients:

• 1 tablespoon Wesson® pure vegetable oil
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 medium red bell pepper, chopped (about 1 cup)
• 1 medium green bell pepper, chopped (about 1 cup)
• 1 can (16 ounces) vegetarian baked beans
• 1 can (15 ounces) butter beans, drained, rinsed
• 1 can (15 ounces) red or kidney beans, drained, rinsed
• 1/2 cup Hunt's® ketchup
• 1/2 cup firmly packed brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Hebrew National® deli mustard
• 1 package (12 ounces) Hebrew National beef franks, cut into 1-inch pieces

Directions:

1. Preheat oven to 350⪚ F. Cook onion and garlic in hot oil in large saucepan over medium heat 8 minutes, stirring frequently. Add bell peppers; cook 5 minutes, stirring frequently.
2. Stir in baked beans, butter beans, red or kidney beans, ketchup, brown sugar, vinegar, and mustard; mix well. Stir franks into bean mixture. Remove from heat.
3. Spoon mixture into a 2-quart casserole or 8 x 8-inch baking dish. Bake 40 minutes, or until hot and bubbly.