Ingredients

• 4 strips uncooked bacon, cut into 3/4-inch pieces
• 1 (16 oz.) package frozen pepper stir-fry vegetables
• 1 cup strong brewed Millstone® Bed & Breakfast Blend® Ground Coffee
• 3/4 cup thick and spicy barbecue sauce
• 1/3 cup firmly packed light brown sugar
• 1 tablespoon soy sauce
• 1 (16 oz.) can chili beans in mild sauce
• 1 (15.5 oz.) can dark red kidney beans, rinsed and drained
• 1 (15.5 oz.) can cannellini beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• Crisco® Original No-Stick Cooking Spray

Directions

1. HEAT oven to 375°F. Cook bacon in large skillet over medium heat until almost crisp. Drain all but 1 teaspoon bacon drippings. Add stir-fry vegetables and cook until thawed, about 5 minutes, stirring occasionally.
2. MIX brewed coffee, barbecue sauce, brown sugar and soy sauce in large bowl. Stir in chili beans, kidney beans, cannellini beans, black beans and bacon mixture. Spoon into a 3-quart shallow casserole dish coated with no-stick cooking spray.
3. COVER and bake 30 minutes. Uncover and stir. Bake, uncovered, an additional 15 minutes or until hot and bubbly.