Baked Bean Medley
Leer en Español
Prep time:
15 minutes
Cook time:
90 minutes
Servings:
8 cups
Quick Tips
For a change of pace: 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.
Baked Bean Medley
Leer en Español
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 9×12 baking dish or 3 quart casserole dish. Bake in a preheated oven for 1 hour.
Refrigerate leftovers within 2 hours.
Quick Tips
For a change of pace: 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.
Prep time:
15 minutes
Cook time:
90 minutes
Servings:
8 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
