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Three Bean Casserole Recipe

Three Bean Casserole Recipe

When our church cookbook was revised a couple years ago, this was included among the favorites. My husband and I are retired farmers. Our main crop was wheat, and we also raised three daughters and a son. We began growing beans when our son joined the operation. These days, our home is on 1 acre—the lawn, trees and a very small garden keep us busy. The truth is we sometimes have to make the time to do the things we want to do!
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:6-8 servings


  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 tablespoons prepared mustard
  • 1/2 cup ketchup
  • 1 teaspoon ground cumin
  • 1/4 cup water
  • 1 tablespoon white vinegar


  • 1. In a 2-1/2-qt. baking dish, combine beans; set aside. In a skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink. Remove from the heat; drain. Add the remaining ingredients to the skillet; mix well. Stir beef mixture into beans.
  • 2. Bake at 350° for 45 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts

1 cup: 267 calories, 5g fat (2g saturated fat), 28mg cholesterol, 729mg sodium, 36g carbohydrate (12g sugars, 7g fiber), 19g protein.

Reviews for Three Bean Casserole

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Joscy User ID: 2694585 35331
Reviewed Jan. 6, 2014

"Have not yet had chance to make. Sounds terrific for winter time."

quiltercook User ID: 1268492 26904
Reviewed Mar. 22, 2009

"I make almost the same recipe, only with butter beans and undrained pork and beans instead of the lima and garbanzo beans. We also use 3/4 cup sugar...and my results are always on the sweet side. I am glad to see that one of my favorite recipes is actually pretty healthy!"

MaryBaierl User ID: 1179960 36898
Reviewed Feb. 15, 2008

"This dish has a lot of tang and zip. A little bit too much for our liking. More on the sour side of sweet and sour."

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