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I often change the variety of beans in this classic recipe, using whatever I have on hand to total five 15- to 16-ounce cans. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with everyone. —Peggy Gwillim, Strasbourg, Saskatchewan
Nutritional Facts 3/4 cup equals 255 calories, 4 g fat (trace saturated fat), 0 cholesterol, 942 mg sodium, 45 g carbohydrate, 7 g fiber, 9 g protein.
Originally published as Slow-Cooked Bean Medley in Taste of Home June/July 2008, p43
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Reviewed on Jan. 03, 2011 by plautgreta
The vinegar and bay leaves give this recipe a unique tang and flavor, but I get asked for this receipe every time I serve it.
Reviewed on Jul. 03, 2010 by amethystra
The nice thing about this recipe is that you can use whatever beans you can find in the market. I haven't been able to find Great Northern beans, but I've used Butter beans before. This time, I'll be making it with white beans.
Reviewed on Jun. 05, 2010 by C1PNR
I like beans and can easily see this as a main dish instead of just a side, as it was this time. I, too, like to make bean dishes from dry beans. My references estimate 1 c dry beans equals 2 1/2 c cooked so I'm using 1 cup of each of the dry beans. I think I'll use Heinz or another Chili sauce instead of catsup. I might even use Taco sauce for the spice. I guess I'll have to try both. :)
Reviewed on Jun. 02, 2010 by JanaKay
I have not made this bean medley yet. I have a question. I don't like overly- sweet beans dishes. Could AI sub. salsa for the ketchup?
Reviewed on Jan. 20, 2010 by Wa1444
My husband loved this. It's a little sweet and I only put 1 cup of ketchup in it.Next time I'll only put in a quarter cup of brown sugar.Loved the different medley of beans.
Reviewed on Dec. 07, 2009 by ladybug810
I've made this recipe many times and it is excellent! 100x better than baked beans out of a can. My husband and I love this recipe. For those concerned about the quantity, just freeze the leftovers.
Reviewed on Nov. 01, 2009 by lynnrohal
Wonderful blend of flavors. I added some frozen edemame for taste and color. I've been asked for the recipe several times.
Reviewed on Aug. 24, 2009 by bobirl
Reviewed on May. 26, 2009 by jThndr2
I didn't have any dark brown sugar so used light brown + 1T molasses. It came out fine.jThndr2!
I didn't have any dark brown sugar so used light brown + 1T molasses. It came out fine.
jThndr2!
Reviewed on May. 25, 2009 by keelerjm
there are several ways you can resize a recipe. You could make a proportion out of it (I will be using the first ingredient as an example) by saying: If I need 1.5 cups of ketchup for 5 quarts (1.5/5), then how many (X) do I need for 3.5 qts (X/3.5) such that your equation would read: 1.5/5=X/3.5 and you simply solve for X. (the answer for the first one ids 1.05 cups). An easier way would be to simply calculate the percentage of ingredients that you will need: in other words, 3.5/5=.7, so all your volumes should be 70% of the original volumes. Just multiply every number by 0.7 (1.5 cups X 0.7= 1.05 cups). You can use this principle to cook for one by simply using one-twelth of the ingredients or, say, 3 twelths if you want leftovers or don't want to be measuring out absurdly small quantities of things (one-twelth of an eighth of a teaspoon is 1/96 of a teaspoon). so 3 twelths (3/12) reduces down to 1/4 which of course is 25%, so you can simply multiply all your whole numbers by .25 and when it comes to fractions multiply them by 1/4 (for the first example, you can multiply the fractions by 7/10).
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