Baked Bean Medley

Prep time: 15 minutes
Cooking time: 1 1⁄2 hours
Yield: 16 servings
Serving Size 1/2 cup
Nutrition Facts: View Label(s)
TipsRelated RecipesRecipe Notes

Tips quick fixstore well

Recipe Notes

  • Use any mix of beans you have.
  • Cook your own dry beans.  One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • No bacon? Use 1 teaspoon cooking oil to saute vegetables.

Ingredients

6 slices
bacon
1 cup
chopped onion
1 clove
garlic, minced or 1/4 teaspoon garlic powder
1 can
(15 ounces) pinto beans, drained and rinsed
1 can
(15 ounces) great northern beans, drained and rinsed
1 can
(16 ounces) kidney beans, drained and rinsed
1 can
(15 ounces) garbanzo beans, drained and rinsed
1 can
(15 ounces) pork and beans
3⁄4 cup
ketchup
1⁄4 cup
molasses
1⁄4 cup
brown sugar
2 Tablespoons
worcestershire sauce
1 Tablespoon
prepared mustard
1⁄4 teaspoon
pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Cut bacon into bite sized pieces and place in skillet. Cook over medium heat (300 degrees in an electric skillet) until evenly browned. Remove from pan and set aside.
  3. Drain skillet, reserving 1 teaspoon of drippings. Add onion and garlic. Cook until onion is tender. Remove from skillet and add to bacon. Discard remaining drippings.
  4. Mix beans with bacon, onion, and garlic. Stir in remaining ingredients.
  5. Transfer to a 9x12 baking dish or 3 quart casserole dish. Bake in a preheated oven for 1 hour.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Use any mix of beans you have.
  • Cook your own dry beans.  One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • No bacon? Use 1 teaspoon cooking oil to saute vegetables.
Last updated: 12/24/16

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