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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Five-Bean Bake

Makes: 12 to 16 servings
Prep 20 mins Bake 375°F1 hr
Five-Bean Bake
Ingredients
  • 1  cup  chopped onion (1 large)
  • 6  slices  bacon, cut up
  • 1  clove garlic, minced
  • 1 15 1/2 - 16  ounce can  red kidney beans, rinsed and drained
  • 1 15 1/4 - 16  ounce can  lima beans, rinsed and drained
  • 1 15 - 16  ounce can  pork and beans in tomato sauce
  • 1 15 - 16  ounce can  garbanzo beans (chickpeas), rinsed and drained
  • 1 15  ounce can  butter beans, rinsed and drained
  • 3/4  cup  ketchup
  • 1/2  cup  molasses
  • 1/4  cup  packed brown sugar
  • 1  tablespoon  yellow mustard
  • 1  tablespoon  Worcestershire sauce
Directions

1. Preheat oven to 375 degrees F. In a large skillet cook onion, bacon, and garlic until bacon is crisp and onion is tender; drain.

2. In a large bowl combine onion mixture, beans, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Transfer bean mixture to an ungreased 3-quart casserole.

3. Bake, covered, for 1 hour.

From the Test KitchenSlow Cooker Directions:
  • Prepare bean mixture as directed in Steps 1 and 2. Transfer to a 3-1/2- or 4-quart slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
Nutrition Facts (Five-Bean Bake)
  • Servings Per Recipe 12,
  • cal. (kcal) 245,
  • Fat, total (g) 3,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 47,
  • fiber (g) 9,
  • pro. (g) 10,
  • vit. A (IU) 243,
  • vit. C (mg) 8,
  • sodium (mg) 882,
  • calcium (mg) 101,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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