| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 5 minutes |
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This recipe is such a favorite that many use only pork and beans as the bean for this dish! With so many varieties to choose from - pinto, black, garbanzo, navy, kidney, white butter beans, snap - beans should be a regular part of a healthy diet. Beans are naturally low in fat and 1/2 cup of beans provides 2-5 grams of dietary fiber and 2-11 grams of protein. Studies show that high dietary folate reduces risk of vascular disease and all beans supply differing amounts of folate. My favorite lima beans growing up the pole and picking fresh. |
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| Ingredients |
| 1 can 15 1/4 oz kidney beans |
1 can 15 oz butter or lima beans |
| 1 can pork and beans 2 1/2 can size |
1/2 cup brown sugar |
| 1/3 cup catsup |
dash of soy sauce or Worchestershire sauce |
| 2 tsp mustard |
1/2 cup finely chopped celery |
| 1/4 cup finely chopped onion |
1/4 tsp black pepper |
| 3/4 tsp Season All Seasonings or seasoned salt |
2 to 4 slice bacon |
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| browned ground beef seasoned (optional) |
cut up bite size weiners (optional) |
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| Directions |
Dice bacon and sauté the onion and celery. Combine the 3 beans in a 2 quart casserole with the bacon mixture. Add the rest of the ingredients and stir into the casserole. Cove and bake at 350 degrees for 45 minutes. You can add cup up wieners or hamburger patties on the side. Here is a great meal idea - prepare a meatloaf the same time you cook up the beans.
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