Ingredients for Corn And Beans And Bacon And Tomatoes
- 1/2 medium onion, chopped
- 1/2 bell pepper, chopped
- Vegetable Oil
- White Corn
- Lima Beans
- 1/2 cup tomato sauce
- Stewed Tomatoes
- 1 teaspoon Worcestershire sauce
- Salt And Pepper
- 6-8 slices of bacon (or turkey bacon)
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How to Make Corn And Beans And Bacon And Tomatoes
- Preheat oven to 350°F (175°C).
- Coat an 11x7 inch casserole dish with cooking spray.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 medium onion, chopped, and 1/2 bell pepper, chopped. Sauté until tender, about 5-7 minutes.
- In a large bowl, combine the sautéed onion and pepper mixture with 1 (15 ounce) can of corn, drained; 1 (15 ounce) can of kidney beans or lima beans, drained and rinsed; 1 (15 ounce) can of diced tomatoes, undrained; 1/2 cup tomato sauce; 1 teaspoon Worcestershire sauce. Season with salt and pepper to taste.
- Pour the mixture into the prepared casserole dish.
- Arrange 6-8 slices of bacon (or turkey bacon!) over the top.
- Cover the casserole dish and bake for 50 minutes.
- Remove the cover and bake for an additional 10-15 minutes, or until the bacon is crispy and the casserole is bubbly.
- For a fresh vegetable version (see step 10):
- Cover the bottom of the dish with 6-8 slices of bacon. Layer with 1 cup fresh lima beans, 2 cups fresh sliced tomatoes, 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1 cup fresh white corn kernels, another layer of 2 cups fresh sliced tomatoes and top with another layer of 6-8 slices of bacon.
- Bake as above (covered for 50 minutes, then uncovered for 10-15 minutes).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
36g
Fat
19g
Carbs
12g