(15 ounces) great northern beans, drained and rinsed
(16 ounces) kidney beans, drained and rinsed
(15 ounces) garbanzo beans, drained and rinsed
(15 ounces) pork and beans
Preheat oven to 375 degrees.
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.
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.
Mix beans with bacon, onion, and garlic. Stir in remaining ingredients.
Transfer to a 9x12 baking dish or 3 quart casserole dish. Bake in a preheated oven for 1 hour.
Refrigerate leftovers within 2 hours.
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.
1 1⁄2 hours
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.