• 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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Ingredients

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Directions

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  • 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.

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  • 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; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 20 mg cholesterol; 892 mg sodium. 476 mg potassium; 26 g carbohydrates; 6 g fiber; 2 g sugar; 12 g protein; 194 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

Reviews

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