- 1/2 pound bacon strips, cut into 1/2-inch pieces
- 2/3 cup chopped onion (about 1 medium)
- 1 can (15-1/2 ounces) great northern beans, undrained
- 1 can (16 ounces) butter beans, rinsed and drained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 3/4 cup packed brown sugar
- 1 tablespoon prepared horseradish
- 1 tablespoon yellow mustard
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add onion to drippings; cook and stir over medium heat until tender.
- Stir in the remaining ingredients; return bacon to pan. Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30-35 minutes or until heated through. Uncover and bake until desired consistency. Yield: 8 servings.
Reviews for Triple Bean Bake with Bacon
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I took this for a July 4th picnic and everyone raved, including my 93 year old father who hates horseradish!!! Made them again last week and he praised them again!!!
I've also added about 1/4 cup of honey, maple syrup or molasses, and catsup. Yummy!
I prepared this recipe 7/2/14 and I did make adjustments to it by using a 16-oz. can of vegetarian baked beans, a can of red kidney beans, rinsed and drained, a can of butter beans, rinsed and drained and a can of navy beans, rinsed and drained. I didn't use Great Northern beans, but I had purchased the can for future use! I purchased a package of smoked pork neck with bones and used that instead of the bacon. I also finely chopped the onion and added it to the beans. Instead of 1 Tbsp. of yellow mustard, I'd used 2 tsp. spicy brown mustard. I covered the baking dish with foil and cut vents in the foil to allow the steam to escape. I'd placed the pork neck/bones on top of bean mixture before baking. I then baked the casserole at 350o F. instead of 325o F. I'd had several other recipes for baked beans from Taste of Home, in which I used a 350o F. oven. For me this worked out well. I baked the dish 30 minutes, covered at 350o F., then 1 hour, uncovered. I then cooled the meat by running cold water over it and then cut the pork in small pieces and added to the bean mixture. I found that I needed to allow the mixture to cool so that flavors could blend. This morning, I added 2 tsp. horseradish and 2 Tbsp. hickory-smoked BBQ sauce. I felt that the bean dish was more flavorful after allowing it to cool. The next time I prepare this dish, I'll probably use 1 cup of Hormel prepared cooked and crumbled bacon in place of the pork. I'd also add the horseradish and BBQ sauce to dish when preparing it! This IS a very tasty dish and I'm glad that I tried it! Oh, yes! I'd added 1/4 cup of maple syrup to the bean dish in place of brown sugar as I'd used baked beans! I'm finding out that this type of bean dish doesn't need a lot of sugar! But then again, there are people who DO prefer to use the brown sugar and other people who probably test the recipe with less sugar! Thank you, Sherri Melotik for sharing this dish with Taste of Home! I do enjoy baked beans and the various ways to make dishes calling for legumes such as lentils, kidney beans, Great Northern beans, navy beans, butter beans, black beans, black-eyed peas, etc. I was thinking-using ground beef or even ground turkey sounds like a great idea from the other raters & reviewers which I'd spotted on the rating/review list for this recipe! That is also true-adding ground beef (or in my opinion, ground turkey, that really sounds much more like a main dish! Who knows-I just might try that sometime! delowenstein
I've had this same recipe for 25 years, and it is still a staple at family gatherings. Excellent, except I cut the horseradish in half.
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