Baked 4-Bean Casserole
Baked bean casserole goes pro with a variety of beans and a molasses and vinegar sauce. This recipe is a crowd pleaser for your next picnic or potluck.
Ingredients
- 1 15-oz can kidney beans drained & rinsed
- 1 15-oz can Great Northern beans drained & rinsed
- 2 cups frozen lima beans thawed
- 1 16-oz can baked beans
- 8 strips bacon fried & crumbled, drippings reserved
- 1 cup diced onion
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 1 teaspoon ground/dry mustard
- 1 1/2 teaspoon garlic powder
- 1 tablespoon Worchestershire Sauce
Instructions
- Preheat oven to 350 degrees.
- Combine all beans in a mixing bowl; set aside.
- In a skillet, sauté onions in bacon drippings for 5-6 minutes or until tender. Add brown sugar, molasses, vinegar, ground mustard, garlic powder, and Worchestershire sauce. Stir to combine.
- Cover and simmer for 30 minutes, stirring once or twice. Remove from heat and pour over beans. Add half of the bacon and stir to distribute sauce and bacon throughout the beans.
- Pour into a large casserole dish or 9"x13" pan.
- Bake for 30-40 minutes or until bubbly and thoroughly heated.
- Sprinkle with remaining bacon before serving.
Notes
SERVING OPTION: This recipe can easily be made into a one-dish meal by adding a pound of browned ground beef or smoked sausage before baking.
TIP: Oven temperature is flexible. Increase baking time for a lower temperature and decrease for a higher temperature.
TIP: This recipe can also be prepared using a slow cooker. Make the sauce and combine all ingredients as directed, then cook on low for 4-6 hours. Set the lid slightly off to the side to allow steam to escape for the last 30-45 minutes.