Best Baked Bean Medley Recipes

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SLOW-COOKED BEAN MEDLEY



Slow-Cooked Bean Medley image

I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 5h25m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
2 bay leaves
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

Steps:

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges

BAKED BEANS MEDLEY



Baked Beans Medley image

My husband thinks that summer and this recipe go hand in hand. It is wonderful with grilled dinners. I pulled this out of a magazine a long time ago and have since lost the original copy. I have sometimes used Bush's Original Baked Beans in lieu of Campbells Pork and Beans (what I had on hand). When I substitute with Bush's baked beans I have reduced brown sugar a bit. When I have had large crowds I have added an additional can of baked beans/pork & beans and it was wonderful. :) I am posting recipe as written- for safe keeping :)

Provided by Chez Michelle

Categories     Beans

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb sliced bacon
1 green bell pepper, chopped
1 medium onion, chopped
1 cup packed brown sugar
1/4 cup white vinegar
1/4 cup water
1 (21 ounce) can pork and beans in tomato sauce
1 (16 ounce) can lima beans, drained
1 -16 ounce red kidney beans, drained
1 (16 ounce) can butter beans, drained

Steps:

  • Preheat oven to 375°F.
  • In large skilled cook the bacon until crisp. Transfer the bacon to paper towels and drain, then crumble the bacon. Remove the bacon drippings from the skillet: reserve 2 to 3 Tbs, depending upon taste.
  • Return the reserved drippings to the skillet. Cook and stir the onion and green sweet pepper in the drippings until tender. Add the brown sugar, white vinegar and water. Simmer, uncovered, about 10 minutes or until the mixture thickens a bit, stirring occasionally.
  • Stir the pork and beans, lima beans, red kidney beans, butter beans and crumbled bacon into the brown sugar -vinegar mixture in the skillet. Pour bean mixture into a 2 quart casserole dish.
  • Bake the beans, covered in the 375°F oven for 30 minutes. Remove from the oven: stir the beans and bake, uncovered, for 45 minutes more , stirring twice.
  • Enjoy!

Nutrition Facts : Calories 352.6, Fat 17.8, SaturatedFat 5.9, Cholesterol 29.2, Sodium 730.7, Carbohydrate 39.4, Fiber 5.2, Sugar 21.1, Protein 10.4

BAKED BEAN MEDLEY



Baked Bean Medley image

This is another recipe that I got from a mother from my son's preschool. I've tried this and it is really easy to make and honestly tastes like home-made "baked all day" stuff! I did tweak it just a bit for our taste -- like by adding molasses...But anyway, it's very filling and the kids love it when I make this with a side of cornbread. Very good!

Provided by Stacky5

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb ground chuck
1 1/2 cups onions, chopped
2 (31 ounce) cans pork and beans
1 (15 ounce) can kidney beans
1 (15 ounce) can red beans
1 (15 ounce) can lima beans
3/4 lb bacon, cooked, drained and chopped
1 1/2 cups hickory smoked flavor barbecue sauce
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons dark molasses
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Brown ground chuck with the onion until done. Drain fat.
  • Drain 1 can pork 'n beans, kidney beans and lima beans. Add all beans into the meat mixture and pour into a 2 quart baking dish.
  • Add bacon, BBQ sauce, sugar, vinegar, molasses, salt and pepper. Mix thoroughly.
  • Cover and bake for 1 hour in a preheated 350 degree oven.

Nutrition Facts : Calories 884, Fat 33.5, SaturatedFat 11.9, Cholesterol 85.2, Sodium 2387.9, Carbohydrate 113.3, Fiber 22.4, Sugar 30.8, Protein 37.4

FIVE-BEAN BAKE



Five-Bean Bake image

A medley of beans and must-have bacon and brown sugar make this a full-flavor comfort dish.

Provided by BHG Test Kitchen

Time 1h20m

Number Of Ingredients 13

1 cup chopped onion (1 large)
6 slices bacon, cut up
1 clove garlic, minced
1 15.5-16 ounce can red kidney beans, rinsed and drained
1 15.25-16 ounce can lima beans, rinsed and drained
1 15-16 ounce can pork and beans in tomato sauce
1 15-16 ounce can garbanzo beans (chickpeas), rinsed and drained
1 15 ounce can butter beans, rinsed and drained
0.75 cup ketchup
0.5 cup molasses
0.25 cup packed brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 375ºF. In a large skillet cook onion, bacon, and garlic until bacon is crisp and onion is tender; drain.
  • In a large bowl combine onion mixture, beans, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Transfer bean mixture to an ungreased 3-quart casserole.
  • Bake, covered, for 1 hour.

Nutrition Facts : Calories 245 kcal, Carbohydrate 47 g, Cholesterol 5 mg, Protein 10 g, SaturatedFat 1 g, Sodium 882 mg, Fat 3 g, UnsaturatedFat 0 g

THREE-BEAN BAKED BEANS



Three-Bean Baked Beans image

I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. -Julie Currington, Gahanna, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1/2 pound ground beef
5 bacon strips, diced
1/2 cup chopped onion
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
2 cans (16 ounces each) pork and beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain., Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 269 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 708mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 7g fiber), Protein 13g protein.

OLD-FASHIONED BAKED BEANS



Old-Fashioned Baked Beans image

These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 4h50m

Yield 16 servings.

Number Of Ingredients 9

1 pound dried navy beans
1-1/2 teaspoons salt
4 quarts cold water, divided
1 cup chopped red onion
1/2 cup molasses
6 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 7g protein.

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