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Sweet and Tangy Ranch Beans

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 and it’s nice to serve at a group picnic. —Barbara Gordon, Roswell, Georgia
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    10 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

  • In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 3-4 hours or until heated through.
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.
Nutrition Facts
1 cup: 264 calories, 0 fat (0 saturated fat), 0 cholesterol, 1300mg sodium, 60g carbohydrate (34g sugars, 8g fiber), 8g protein.

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