Three-Bean Casserole Recipe

Three-Bean Casserole Recipe photo by Taste of Home

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"This recipe came from a family reunion of mostly Mennonites. It is over 30 years old," Jane Bone shares from Cape Coral, Florida. "You can choose different beans, according to your family's tastes, but keep the pork and beans as a base. I often take a big pot of these to large gatherings or pitch-in-suppers, and everyone enjoys them."

This recipe is:

Healthy

Diabetic Friendly

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Three-Bean Casserole Recipe

Prep: 15 min. Bake: 50 min.

Yield: 9 Servings

15 50 65

Ingredients

2 bacon strips, chopped
1 large green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1/2 cup ketchup
1 jar (4 ounces) diced pimientos
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard

Directions

In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute green pepper and onion until tender.
Combine the beans in a large bowl. Gently stir in pepper mixture and bacon. Stir in the ketchup, pimientos, brown sugar, Worcestershire sauce and mustard until combined.
Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 9 servings.

Nutritional Analysis: One serving (3/4 cup) equals 238 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 864 mg sodium, 46 g carbohydrate, 10 g fiber, 10 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.

Originally published as Three-Bean Casserole in Light & Tasty February/March 2002, p61