Four-Bean Casserole Recipe

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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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  • 8-10 Servings
  • Prep: 5 min. Bake: 1 hour

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.

Nutrition 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.

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

Menus, videos and more

Baked beans combine with apples and bacon for a great side or main dish.


VIDEO: Baked Bean & Bacon Casserole

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