5 Bean Baked Beans Food

FIVE-BEAN BAKE

Steps:

• Preheat oven to 375ºF. In a large skillet cook onion, bacon, and garlic until bacon is crisp and onion is tender; drain.
• In a large bowl combine onion mixture, beans, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Transfer bean mixture to an ungreased 3-quart casserole.
• Bake, covered, for 1 hour.

5-BEAN BEAN BAKE

Steps:

• Heat the oven to 300 degrees F. Cook the bacon in a large skillet until crisp. Remove the bacon pieces and drain on paper towels. Add the onion to the bacon drippings and saute until browned. Mix all of the ingredients in a 3-quart casserole and bake for 45 minutes until heated through; or heat in a crock pot for 4 hours on high, or 6 hours on low.

BAKED BEANS WITH 5 KINDS OF BEANS

Steps:

• In a large saute pan fry the bacon and onions together until the bacon is mostly cooked and the onions are translucent.
• In a large bean pot or oven safe bowl add all the beans (if you like your beans extra thick then drain some of the juice off of all the beans except the pork and beans).
• Add the brown sugar, yellow mustard, and maple or karo syrup to the beans - start with the lowest amount for each.
• Using a slotted spoon add the bacon and onion mixture to the beans leaving most of the bacon fat in the pan.
• Mix everything together ensuring that the brown sugar is disolved.
• Taste - this is a very important step! Adjust with brown sugar, yellow mustard, and maple or karo syrup to suite your tastes.
• Bake at 375 for 1 hour or longer - until the beans thicken to your liking.

5-BEAN BAKED BEANS

Steps:

• Crisp bacon and reserve 1 tablespoon of drippings.
• Saute onions in drippings until translucent.
• Add onions, crumbled bacon and remaining ingredients to large casserole dish.
• Bake at 325 degrees for about 1 1/2 hours.

EASY BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
• Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
• Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

FIVE BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
• In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.

FIVE-BEAN CHILLI

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

4-BEAN BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish.
• Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.
• Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish.
• Bake in the preheated oven until bubbling, 1 hour 15 minutes.

FIVE-BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.