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
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES: 8-10 servings


  • 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

Nutritional Facts

3/4 cup: 173 calories, 1g fat (0 saturated fat), 0 cholesterol, 781mg sodium, 37g carbohydrate (15g sugars, 7g fiber), 8g protein.


  1. 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.
Originally published as Four-Bean Casserole in Taste of Home June/July 1995, p47

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