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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 283.7
  • Total Fat: 3.2 g
  • Cholesterol: 3.2 mg
  • Sodium: 543.4 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 9.3 g
  • Protein: 12.5 g

View full nutritional breakdown of Five-Bean Pot (Cooking Light recipe) calories by ingredient
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Five-Bean Pot (Cooking Light recipe)

Submitted by: PETUNIAPIG

Introduction

This dish is a winner for barbecues because it can be made the day before and reheated the day of the party. Canned beans make this easy to toss together. This dish is a winner for barbecues because it can be made the day before and reheated the day of the party. Canned beans make this easy to toss together.
Number of Servings: 10

Ingredients

    1 16-oz can Butter Beans, undrained
    1 16-oz can Great Northern or other white Beans, undrained
    1 16-oz can Chickpeas (garbanzo beans), undrained
    1 16-oz can Baked beans, undrained
    6 slices bacon
    2 c. chopped onions
    1/2 c. packed brown sugar
    1/2 c. cider vinegar
    1 tsp dry mustard
    1 clove garlic, crushed

Directions

Preheat oven to 350.

Drain beans in a colander over a bowl, reserving 1 cup liquid. Set the beans and liquid aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 3 tablespoons drippings in pan. Crumble bacon. Add onion to drippings in pan, and cook 10 minutes over medium heat or until golden brown, stirring frequently. Stir in bacon, sugar, and remaining ingredients; cook over medium-low heat until thick and bubbly (about 15 minutes), stirring occasionally.

Combine beans, reserved bean liquid, and the onion mixture in a 3-quart casserole coated with cooking spray. Cover and bake at 350 45 minutes, stirring every 15 minutes.


Number of Servings: 10

Recipe submitted by SparkPeople user PETUNIAPIG.






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