Spicy Barbecue Beans

Side dish ready in 30 minutes! Enjoy this fall recipe featuring turkey, Progresso® beans and Old El Paso® salsa. MORE+ LESS-

By Pillsbury Kitchens

Updated March 17, 2014

Ingredients

tablespoon canola oil

container (8 oz) refrigerated prechopped tricolor peppers

large onion, chopped (1 cup)

tablespoon finely chopped garlic

lb ground turkey

can (28 oz) baked beans with bacon and brown sugar sauce, undrained

can (15 or 19 oz) Progresso™ red kidney beans, drained, rinsed

can (15 oz) Progresso™ black beans, drained, rinsed

cup Old El Paso™ Thick 'n Chunky hot salsa (from 16-oz jar)

1/4

cup yellow mustard

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1

In 4-quart Dutch oven, heat oil over medium-high heat. Cook peppers, onion and garlic in oil 5 minutes, stirring occasionally. Add turkey; cook 6 minutes, stirring occasionally, until turkey is no longer pink and vegetables are tender.
2

Add remaining ingredients; stir to combine. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally, until thoroughly heated.