Four Bean Medley Food

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FOUR-BEAN MEDLEY



Four-Bean Medley image

This side dish always gets compliments. It's easy to make ahead and simmer in the slow cooker, so it's super convenient to take to potlucks and church get-togethers. -Susanne Wasson, Montgomery, New York

Provided by Taste of Home

Categories     Side Dishes

Time 6h40m

Yield 10 servings.

Number Of Ingredients 11

8 bacon strips, diced
2 medium onions, quartered and sliced
3/4 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 can (16 ounces) baked beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained

Steps:

  • In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder., Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 297 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 920mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 8g fiber), Protein 10g protein.

BEAN VEGETABLE MEDLEY



Bean Vegetable Medley image

Make and share this Bean Vegetable Medley recipe from Food.com.

Provided by Rita1652

Categories     Beans

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
1 large onion, diced
2 stalks celery, sliced
1 medium green pepper, cut into strips
2 medium tomatoes, diced
2 cups red kidney beans, drained
1 (10 ounce) packet frozen baby lima beans
1 cup quick-cooking barley
2/3 cup parsley, Chopped
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1/4 teaspoon black pepper, Ground
3 cups boiling water
2 tablespoons cheddar cheese, Grated

Steps:

  • Heat oil in a large skillet.
  • Add onion, celery, and green pepper.
  • Cook slowly for 10 minutes.
  • Do not brown.
  • Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper.
  • Transfer mixture to a buttered 2-to 3 quart casserole with lid.
  • Add boiling water.
  • Cover.
  • Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed.
  • Sprinkle with grated cheese before serving.
  • Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter.
  • Tips: This dish can be assembled and baked later.
  • Add the boiling water just before baking.
  • Baking time should be increased by 15 minutes when starting refrigerated temperature.

Nutrition Facts : Calories 513.1, Fat 13.5, SaturatedFat 2.5, Cholesterol 3.7, Sodium 968.5, Carbohydrate 80.8, Fiber 21.3, Sugar 5.1, Protein 21.3

FOUR-BEAN MEDLEY



Four-Bean Medley image

This bean side dish is easy to fix ahead and simmer in the slow cooker.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 11

8 strip (blank)s bacon strips, diced
2 medium (2-1/2" dia)s medium onions, quartered and sliced
¾ cup packed brown sugar
½ cup vinegar
1 teaspoon salt
1 teaspoon ground mustard
½ teaspoon garlic powder
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can butter beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained

Steps:

  • In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside.
  • Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder. Simmer, uncovered, for 15 minutes or until onions are golden brown.
  • Combine the beans in a slow cooker. Add onion mixture and bacon; mix well. Cover and cook on low for 6-7 hours or until the beans are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 41.9 g, Cholesterol 15.4 mg, Fat 10.7 g, Fiber 7.1 g, Protein 10 g, SaturatedFat 3.4 g, Sodium 912.6 mg, Sugar 21.6 g

BAKED BEAN MEDLEY



Baked Bean Medley image

This is another recipe that I got from a mother from my son's preschool. I've tried this and it is really easy to make and honestly tastes like home-made "baked all day" stuff! I did tweak it just a bit for our taste -- like by adding molasses...But anyway, it's very filling and the kids love it when I make this with a side of cornbread. Very good!

Provided by Stacky5

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb ground chuck
1 1/2 cups onions, chopped
2 (31 ounce) cans pork and beans
1 (15 ounce) can kidney beans
1 (15 ounce) can red beans
1 (15 ounce) can lima beans
3/4 lb bacon, cooked, drained and chopped
1 1/2 cups hickory smoked flavor barbecue sauce
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons dark molasses
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Brown ground chuck with the onion until done. Drain fat.
  • Drain 1 can pork 'n beans, kidney beans and lima beans. Add all beans into the meat mixture and pour into a 2 quart baking dish.
  • Add bacon, BBQ sauce, sugar, vinegar, molasses, salt and pepper. Mix thoroughly.
  • Cover and bake for 1 hour in a preheated 350 degree oven.

Nutrition Facts : Calories 884, Fat 33.5, SaturatedFat 11.9, Cholesterol 85.2, Sodium 2387.9, Carbohydrate 113.3, Fiber 22.4, Sugar 30.8, Protein 37.4

FOUR-BEAN MEDLEY



Four-Bean Medley image

This bean side dish is easy to fix ahead and simmer in the slow cooker.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 11

8 strip (blank)s bacon strips, diced
2 medium (2-1/2" dia)s medium onions, quartered and sliced
¾ cup packed brown sugar
½ cup vinegar
1 teaspoon salt
1 teaspoon ground mustard
½ teaspoon garlic powder
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can butter beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained

Steps:

  • In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside.
  • Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder. Simmer, uncovered, for 15 minutes or until onions are golden brown.
  • Combine the beans in a slow cooker. Add onion mixture and bacon; mix well. Cover and cook on low for 6-7 hours or until the beans are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 41.9 g, Cholesterol 15.4 mg, Fat 10.7 g, Fiber 7.1 g, Protein 10 g, SaturatedFat 3.4 g, Sodium 912.6 mg, Sugar 21.6 g

THREE-BEAN MEDLEY



Three-Bean Medley image

Kidney beans, garbanzo beans and green beans are marinated in a dressing of mustard and cider vinegar for a delicious side dish.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 8 servings.

Number Of Ingredients 6

1/4 cup HEINZ Yellow Mustard
1/4 cup HEINZ Apple Cider Vinegar
1 Tbsp. sugar
1 can (15 oz.) kidney beans, drained, rinsed
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 pkg. (10 oz.) frozen green beans, thawed

Steps:

  • Mix mustard, vinegar and sugar in large bowl until sugar is dissolved.
  • Add beans; stir. Cover.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 130, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 7 g

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