1 slice bacon, chopped
1 small onion, chopped (1/2 cup)
2 large garlic cloves, finely chopped (2 teaspoons)
1 (8oz) can tomato sauce
1/2 cup water
1/4 cup firmly packed dark brown sugar
3 tablespoons dark molasses
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1/2 teaspoon dry mustard
1 (15oz) can Mrs. Grimes® Red Kidney Beans, drained, rinsed
1 (15oz) can Mrs. Grimes® Pinto Beans, drained, rinsed
1 (15oz) can Mrs. Grimes® White Kidney Beans (Cannellini), drained, rinsed
1/8 teaspoon pepper
In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towel, but leave drippings in the skillet. Add onion to skillet; cook 5 minutes, stirring occasionally, until tender. Stir in garlic; cook 1 minute. Stir in tomato sauce, water, brown sugar, molasses, vinegar, tomato paste and mustard. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
Stir in beans, pepper and bacon; bring to a boil. Cover; simmer 5 minutes to blend flavors. Uncover; simmer until mixture thickens slightly, about 5 minutes.