- Makes: 8 servings
- Prep: 20 mins
- Bake: 45 mins 350°F
- In a 2-quart casserole combine butter beans, pork and beans in tomato sauce, kidney beans, brown sugar, ketchup, and Worcestershire sauce. Stir in bacon and onion mixture.
- Preheat oven to 350 degrees F. In a 12-inch skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Add onion to reserved drippings; cook and stir over medium heat about 4 minutes or until tender.
- Bake, covered, about 45 minutes or until bubbly around the edges.
Double recipe ingredients. Prepare bacon and onion as directed. In a 4- to 5-quart slow cooker combine beans, brown sugar, ketchup, and Worcestershire sauce. Stir in bacon and onion mixture. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Prepare mixture through Step 2. Cover and chill for up to 24 hours. Bake, covered, for 45 to 50 minutes or until bubbly around the edges.
Stir 1/2 cup chopped cooked kielbasa and 1 tablespoon Dijon-style mustard into the beans before baking.
Substitute bottled barbecue sauce for the ketchup.
Substitute black beans for the kidney beans and substitute salsa for the ketchup. Top with 1 cup coarsely crushed tortilla or corn chips before serving.
- Per serving:
- 259 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 14 mg chol.,
- 809 mg sodium,
- 43 g carb.,
- 7 g fiber,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet