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Ingredients

Directions

  • Preheat oven to 350°F. In a 12-inch skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Add onion to reserved drippings; cook and stir over medium heat about 4 minutes or until tender.

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  • In a 2-quart casserole combine butter beans, pork and beans in tomato sauce, kidney beans, brown sugar, ketchup, and Worcestershire sauce. Stir in bacon and onion mixture.

  • Bake, covered, about 45 minutes or until bubbly around the edges.

Slow Cooker:

Double recipe ingredients. Prepare bacon and onion as directed. In a 4- to 5-quart slow cooker combine beans, brown sugar, ketchup, and Worcestershire sauce. Stir in bacon and onion mixture. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Make-Ahead Directions:

Prepare mixture through Step 2. Cover and chill for up to 24 hours. Bake, covered, for 45 to 50 minutes or until bubbly around the edges.

Kielbasa and Mustard Baked Beans:

Stir 1/2 cup chopped cooked kielbasa and 1 tablespoon Dijon-style mustard into the beans before baking.

Barbecue Baked Beans:

Substitute bottled barbecue sauce for the ketchup.

Salsa Baked Beans:

Substitute black beans for the kidney beans and substitute salsa for the ketchup. Top with 1 cup coarsely crushed tortilla or corn chips before serving.

Nutrition Facts

259 calories; 6 g total fat; 14 mg cholesterol; 809 mg sodium. 43 g carbohydrates; 12 g protein;

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