Ingredients for Bean Quartet Casserole
- 1 medium onion
- 4 slices bacon
- Garbanzo Beans (Not specified in recipe)
- Lima Beans (Not specified in recipe)
- 1 (15-ounce) can kidney beans
- Pork And Beans In Tomato Sauce (Not specified in recipe)
- 1/4 cup packed brown sugar
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon bacon grease
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How to Make Bean Quartet Casserole
- Cook 1 medium onion, chopped, and 4 slices bacon, diced, in a large skillet over medium heat until bacon is crisp and onion is tender (about 8-10 minutes).
- Remove bacon and onion mixture from skillet; drain off excess grease, reserving about 1 tablespoon of bacon grease.
- In a 2 1/2 to 3-quart casserole dish, combine the bacon and onion mixture with:
- * 1 (15-ounce) can kidney beans, rinsed and drained
- * 1 (15-ounce) can pinto beans, rinsed and drained
- * 1 (15-ounce) can black beans, rinsed and drained
- * 1 (15-ounce) can great northern beans, rinsed and drained
- In a small bowl, whisk together:
- * 1/4 cup packed brown sugar
- * 1/4 cup ketchup
- * 2 tablespoons apple cider vinegar
- Pour the brown sugar mixture evenly over the bean mixture in the casserole dish. Stir gently to combine.
- Bake, covered, at 375°F (190°C) for 50 minutes.
- Remove the cover and bake for another 10-15 minutes, or until the top is lightly browned and the sauce is bubbly.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
189g
Fat
34g
Carbs
19g
