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
Light Three-Bean Casserole
Light Three-Bean Casserole
Prep Time
15 min
Cook Time
50 min
Yield
9 servings
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
- 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.
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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