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Light Three-Bean Casserole

TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD: 9 servings.
This recipe came from a family reunion of mostly Mennonites. It is over 30 years old. . 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. —Jane Bone, Cape Coral, Florida

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

  • 1. 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.
  • 2. 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.
  • 3. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-60 minutes or until bubbly.

Nutrition Facts

3/4 cup: 238 calories, 3g fat (1g saturated fat), 5mg cholesterol, 864mg sodium, 46g carbohydrate (0 sugars, 10g fiber), 10g protein. Diabetic Exchanges: 2-1/2 starch, 1 very lean meat.

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