This take on classic baked beans showcases the flavors and textures of five different canned beans. A medley of kidney beans, lima beans, canned pork and beans, garbanzo beans, and butter beans packs this easy side dish with the perfect creamy-yet-firm texture. Canned beans (including ready-made pork and beans) are a speedy shortcut in this baked bean recipe but they'll need just a bit of prep to be ready. Rinsing the beans removes excess salt and liquid from the can. To rinse the beans, open the cans and empty the contents into a colander. Rinse the beans until the water runs clear. Your beans are now ready and you can continue with the recipe as directed.
The foundation of this recipe for baked beans is an aromatic mix of chopped onions, garlic, and bacon. Sautéing them together first helps meld their flavors and soften their textures. Continue building flavors with a sweet sauce made from molasses, brown sugar, ketchup, and mustard. The mustard adds the perfect hint of vinegar while Worcestershire sauce adds a strong umami flavor.
The sweet and tangy sauce is the perfect complement to a mix of hearty beans. While lima beans, butter beans, and garbanzos may seem strange in baked beans, they add both texture and a unique taste. To customize your side dish, swap in your favorite canned beans. This versatile recipe is easy to adjust with whatever you have on hand. Not a fan of lima beans? Try using pinto or black beans. Don't have garbanzo beans? Swap in cannellini beans or great northern beans. The results will be just as delicious.
Ingredients
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1 cup chopped onion (1 large)
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6 slices bacon, cut up
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1 clove garlic, minced
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1 15.5-16 ounce can red kidney beans, rinsed and drained
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1 15.25-16 ounce can lima beans, rinsed and drained
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1 15-16 ounce can pork and beans in tomato sauce
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1 15-16 ounce can garbanzo beans (chickpeas), rinsed and drained
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1 15 ounce can butter beans, rinsed and drained
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¾ cup ketchup
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½ cup molasses
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¼ cup packed brown sugar
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1 tablespoon yellow mustard
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1 tablespoon Worcestershire sauce
Directions
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Preheat the oven to 375ºF. In a large skillet, cook the onion, bacon, and garlic until the bacon is crisp and onion is tender; drain.
Test Kitchen Tip: You can tell the onions are ready when they start to turn translucent and soft.
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In a large bowl combine the sautéed onion mixture, assorted beans, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Mix well to combine.
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Transfer the bean mixture to an ungreased 3-quart casserole dish.
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Bake the beans covered for 1 hour or until bubbly around the edges. The baked beans can be served right away or at room temperature.
Test Kitchen Tip: To make this baked bean recipe in a slow cooker, prepare the bean mixture as directed in Steps 1 and 2. Transfer the mixture to a 3-1/2- or 4-quart slow cooker. Cover and cook the beans on the low-heat setting for 10 to 12 hours or on the high-heat setting for 4 to 5 hours.
Nutrition Facts (per serving)
| 245 | Calories |
| 3g | Fat |
| 47g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 245 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 5% |
| Cholesterol 5mg | 2% |
| Sodium 882mg | 38% |
| Total Carbohydrate 47g | 17% |
| Protein 10g | 20% |
| Vitamin C 7.7mg | 9% |
| Calcium 101mg | 8% |
| Iron 4mg | 22% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
