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Sweet and Tangy Ranch Beans Recipe

Sweet and Tangy Ranch Beans Recipe

This sweet and tangy side dish uses lots of convenient canned goods, so it’s a snap to throw together. “The recipe was sent to me by a friend,” says Barbara Gordon of Roswell, Georgia. “It’s nice to serve at a group picnic.” TIP: “This dish can be cooked in the oven instead. Cover and bake in a 350° oven for 40 minutes. Remove cover and cook 10 minutes longer.”
TOTAL TIME: Prep: 10 min. Cook: 3 hours YIELD:8 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-3/4 ounces) pork and beans, undrained
  • 1 can (15 ounces) lima beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 bottle (12 ounces) chili sauce
  • 3/4 cup packed brown sugar
  • 1 small onion, chopped

Directions

  • 1. In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 3-4 hours or until heated through. Yield: 8-10 servings.

Nutritional Facts

1 cup: 264 calories, 0g fat (0g saturated fat), 0mg cholesterol, 1300mg sodium, 60g carbohydrate (34g sugars, 8g fiber), 8g protein .

Reviews for Sweet and Tangy Ranch Beans

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MY REVIEW
maryb68 155585
Reviewed Jan. 15, 2010

"I made this recently and we loved it, very tasty."

MY REVIEW
SueMarie64 207932
Reviewed May. 18, 2009

"These are really good the way they are, but to "kick it up a notch" i put in a pound and a half of browned ground beef or ground turkey."

MY REVIEW
realdrmom 63839
Reviewed Apr. 26, 2008

"These are quick & tasty. I use many different beans such as black, pinto, butter & white beans along with the kidney & lima beans. My family does not care for the green beans so we leave them out. This is a popular dish for pot lucks too."

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