Ingredients for Baked Bean Medley
- Ground Chuck
- 1 large onion, chopped
- 1 (28 ounce) can pork and beans, undrained
- 1 (16 ounce) can dark red kidney beans, rinsed and drained
- 1 (16 ounce) can light red kidney beans, rinsed and drained
- 1 (10 ounce) package frozen baby lima beans, thawed
- 4 slices bacon, cooked and crumbled OR ½ cup bacon bits
- ½ cup barbecue sauce
- ¼ cup packed brown sugar
- 1 tablespoon white vinegar
- 2 tablespoons dark molasses
- Salt
- ½ teaspoon black pepper
- Olive oil (amount not specified)
- 1 teaspoon garlic powder OR 2 cloves garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared mustard
- ⅛ teaspoon cayenne pepper, or to taste
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How to Make Baked Bean Medley
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add crushed tomatoes, baked beans (undrained), brown sugar, molasses, Worcestershire sauce, mustard, black pepper, and cayenne pepper (if using). Stir well to combine.
- If using bacon bits, stir them in now.
- Bring to a simmer on the stovetop.
- Transfer the skillet to the preheated oven and bake for 60 minutes, or until heated through and bubbly.
- Serve hot with cornbread.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
123g
Fat
59g
Carbs
37g
