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- 8 slices bacon
- 1 large onion, chopped (1 cup)
- 4 16 ounce cans butter beans and/or Great Northern beans, rinsed and drained
- 1 8 ounce container dairy sour cream
- 1/2 cup chicken or vegetable broth
- 1 tablespoon all-purpose flour
- 1 tablespoon snipped fresh rosemary
- 1 tablespoon Dijon-style mustard
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped Italian (flat-leaf) parsley
- 2 teaspoons finely shredded lemon peel
1. Preheat oven to 325 degrees F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.
2. In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole. Bake, covered, 45 minutes, stirring once halfway through.
3. In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving. Makes 10 (3/4-cup) servings.
- Servings Per Recipe 10,
- cal. (kcal) 247,
- Fat, total (g) 10,
- chol. (mg) 20,
- sat. fat (g) 5,
- carb. (g) 26,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 2,
- pro. (g) 12,
- vit. A (IU) 194,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 892,
- Potassium (mg) 476,
- calcium (mg) 91,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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