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5-Bean Bean Bake
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- #37308
Five stars for this five bean bake. It's not all about the beans, though. Bacon and onion are added for savory flavor, and ketchup and brown sugar for some sweetness.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
12 reviews
1 comment
ingredients
1 can (15 ounce size) pork & beans
1 can (15 ounce size) pinto beans, drained and rinsed
1 can (15 ounce size) butter beans, drained and rinsed
1 can (15 ounce size) lima beans, drained and rinsed
1 can (15 ounce size) kidney beans, drained and rinsed
1 pound bacon, chopped in 1-inch pieces
1 medium onion, sauteed in bacon dripping
1 cup brown sugar
1 cup ketchup
1/4 cup white wine vinegar
directions
Heat the oven to 300 degrees F.
Cook the bacon in a large skillet until crisp. Remove the bacon pieces and drain on paper towels. Add the onion to the bacon drippings and saute until browned.
Mix all of the ingredients in a 3-quart casserole and bake for 45 minutes until heated through; or heat in a crock pot for 4 hours on high, or 6 hours on low.
added by
topgirl
recipe tips
Add a teaspoon of mustard or Worcestershire sauce for a flavor boost.
For a smoky flavor, add a dash of liquid smoke or smoked paprika.
If the beans are too thick, add a little water or chicken broth to adjust the consistency.
Make sure to drain and rinse the beans well to reduce the sodium content.
Stir the bake halfway through cooking to mix the flavors and help the beans heat evenly.
Serve with cornbread or crusty bread.
If cooking in a crock pot, check the consistency occasionally and adjust the seasoning if needed.
common recipe questions
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon can be used as a healthier alternative, but it may alter the flavor and texture slightly.
Is it possible to make this dish vegetarian?
To make it vegetarian, omit the bacon and use a tablespoon of oil to sauté the onions. Also, make sure the canned baked beans are vegetarian.
How can I make this dish less sweet?
Reduce the amount of brown sugar, or substitute it with a sugar alternative like honey or maple syrup.
Can I use different types of beans?
Yes, feel free to substitute any of the beans with your preferred types, like black beans or chickpeas.
How long can I store leftovers?
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Can I freeze this dish?
You can but the beans will become softer. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat very gently in the microwave or stovetop.
nutrition data
624 calories, 24 grams fat, 73 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
January 3, 2018
This was good, but just way to sweet. If I would make it again, I would cut the brown sugar down some.
June 29, 2017
I also use green beans, and top with grated cheddar cheese the last few minutes.
December 4, 2016
I love this dish, the only thing i do different is substitute worchestshire instead of vinegar.
November 27, 2014
YES I WILL MAKE IT TOMORROW FOR THANKSGIVING SIDE DISH, SOMETHING DIFFERENT.
July 3, 2014
I have made this many times. Every time I do, someone asks me for the recipe. Love it
July 6, 2013
Everyone loved this. Just the right combos of beans, salty, and sweet.
July 4, 2013
I was about to look for a different recipe because I don't like lima beans but saw the review that suggested substituting for them so that's what I did. Glad I stuck with this recipe because it was a) easy and didn't require a lot of prep, and b) had crock pot instructions because my oven died the night before I was going to make this.
June 25, 2011
Used ham chunks instead of bacon also added green bell peppers.
May 27, 2011
I made this recipe and it is fabulous! Only changes I made was to swap out cannellini beans for the lima beans and I used two 8 oz cans of pork & beans. Kept the crock pot on low all day and they just got thicker and better the longer they were on.
I absolutely love this recipe. It is easy to prepare and I get lots of requests for the recipe every time I prepare it. I add a 1/4 cup of molasses for a little sweetness and that is all I change from the original recipe. Thanks
September 8, 2009
Great recipe, always a hit with none left over! I only used half a pound of bacon. I double the pork and beans and add 1/4 cup of brown mustard and tobasco to taste. This recipe is a great dip for chips too. I love it!
April 24, 2009
I have been making this for years, lost the recipe (in the divorce - go figure - he never opened a can of soup in his life, but wanted this recipe!) and am happy to find it again. I use butter beans and great northern, but I surely don't use all the bacon. Gotta save some for breakfast!
October 21, 2006
Great recipe. I made a couple of changes. This recipe is so flexible so one can improvise. I followed the recipe and made a couple of changes. I disposed of half ot he bacon grease. I sauteed the onion for 4 minutes, and in the fifth minute I added one Jalapeno chile (sliced in 1/16 in squares) and seeds removed and a tablespoon of peanut butter. I also added one 15 oz can of diced tomatoes. Spicy but smoother. Baked in the oven, and then 15 minutes more with the lid off of the Dutch oven to reduce some of the liquid. Yummy. Bravo.