Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 7 Ratings

Sour cream turns these baked beans into a creamy delight. And, of course, bacon can't be beat in this picnic or potluck favorite.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
45 mins
total:
1 hr 10 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving. Makes 10 (3/4-cup) servings.

Nutrition Facts

247 calories; fat 10g; cholesterol 20mg; saturated fat 5g; carbohydrates 26g; mono fat 4g; poly fat 1g; insoluble fiber 6g; sugars 2g; protein 12g; vitamin a 194.4IU; vitamin c 3mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 892mg; potassium 476mg; calcium 90.9mg; iron 2.3mg.
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