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Four-Bean Casserole Recipe

This sweet, tangy side dish reminds me of the many zesty dishes I enjoyed while growing up in the South. Everyone loves the different blend of beans.—Bob & Georgia Crabb, Scio, Oregon

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Four-Bean Casserole Recipe

Prep: 5 min. Bake: 1 hour

Yield: 8-10 Servings

5 60 65

Ingredients

1 can (16 ounces) pork and beans, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) French-style green beans, drained
1 bunch green onions, sliced
1 medium green pepper, chopped
1 cup chili sauce
1/4 cup packed brown sugar

Directions

Combine all ingredients in an ungreased 2-qt. casserole. Bake, uncovered, at 350° for 1 hour or until heated through and bubbly. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 173 calories, 1 g fat (trace saturated fat), 0 cholesterol, 781 mg sodium, 37 g carbohydrate, 7 g fiber, 8 g protein.

Originally published as Four-Bean Casserole in Taste of Home June/July 1995, p47