Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 264
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 1300 mg
  • Carbohydrate:
  • 60 g
  • Fiber:
  • 8 g
  • Protein:
  • 8 g


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Ranch Beans

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This sweet and tangy side dish uses lots of convenient canned goods, so it’s a snap to throw together. “The recipe was sent to me by a friend,” says Barbara Gordon of Roswell, Georgia. “It’s nice to serve at a group picnic.” TIP: “This dish can be cooked in the oven instead. Cover and bake in a 350° oven for 40 minutes. Remove cover and cook 10 minutes longer.”

SERVINGS: 8

CATEGORY: Side Dish

METHOD: Slow Cooker

TIME: Prep: 10 min. Cook: 3 hours

Ingredients:

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-3/4 ounces) pork and beans, undrained
  • 1 can (15 ounces) lima beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 bottle (12 ounces) chili sauce
  • 3/4 cup packed brown sugar
  • 1 small onion, chopped

Directions:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 3-4 hours or until heated through. Yield: 8-10 servings.

  • Re: Ranch Beans

    These are quick & tasty. I use many different beans such as black, pinto, butter & white beans along with the kidney & lima beans. My family does not care for the green beans so we leave them out. This is a popular dish for pot lucks too.

    realdrmom
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