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Baked Butter Beans with Mustard

Makes: 10 servings
Serving size: 3/4cup
Prep 25 mins Bake 325°F 45 mins
Baked Butter Beans with Mustard
Ingredients
  • 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
Directions

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.

Nutrition Facts (Baked Butter Beans with Mustard)
  • 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 (g) 8,
  • Cobalamin (Vit. B12) (g) 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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