"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."
Recommended: Old-School Recipes That Deserve a Comeback
- 2 Jones Dairy Farm Dry-Aged 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
- 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.
Originally published as Three-Bean Casserole in Light & Tasty February/March 2002, p61
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