Three Bean Baked Beans Recipe

This recipe is for canned beans, a “quick” version of baked beans using three different types of beans—kidney beans, black beans, and cannellini beans. My father adapted this recipe from one in an old issue of Bon Appétit magazine years ago. It has a tangy, rich flavor from the vinegar, molasses, and bacon and is a cinch to put together. A great side for pork or steak. Alternatively, cook in a slow cooker 4 hours on high, or 8 on low. Discard bay leaf before serving.