Pete’s Baked Beans

My friend Pete Niedbala came up with the brilliant idea of using several types of beans in this classic picnic side. The variety of beans adds both flavor and color to this simple dish.

1 can (15-ounce) black eyed peas, drained

1 can (15-ounce) black beans, drained

1 can (15-ounce) red kidney beans, drained

1 can (15-ounce) pinto beans, drained

1 bottle (12-ounce) chili sauce

4 tablespoons prepared yellow mustard

1 1/2 cups light brown sugar

1/2 pound bacon (about 10 slices), cooked, drained on paper towels, and crumbled

1/2 cup finely diced yellow onions (one small onion)

Kosher salt and freshly ground black pepper

Hot sauce, to taste

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes.

Place the black eyed peas, black beans, red kidney beans, pinto beans, chili sauce, yellow mustard, brown sugar, bacon, and onions in a cast-iron Dutch oven. Stir until well combined. Season with the salt and pepper to taste.

Place the pan directly on the grates and close the lid. Cook, stirring occasionally, until the flavors have melded and the beans have slightly softened, about 30 to 35 minutes. Season with hot sauce if desired.

Serves 6 to 8.

Cooking Tip: I usually have this dish cooking off to one side of my grill while I am cooking the entrée on the other side.

Variation: For a vegetarian version, omit the bacon.