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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.”
Nutritional Facts 1 serving (1 cup) equals 264 calories, trace fat (trace saturated fat), 0 cholesterol, 1,300 mg sodium, 60 g carbohydrate, 8 g fiber, 8 g protein.
Originally published as Ranch Beans in Simple & Delicious May/June 2006, p50
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Reviewed on Jan. 15, 2010 by maryb68
I made this recently and we loved it, very tasty.
Reviewed on May. 19, 2009 by Steven9726
Reviewed on May. 18, 2009 by SueMarie64
These are really good the way they are, but to "kick it up a notch" i put in a pound and a half of browned ground beef or ground turkey.
Reviewed on Apr. 26, 2008 by realdrmom
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.
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