Multi Bean Baked Bean Food

4-BEAN BAKED BEANS

4-Bean Baked Beans image

Four different kinds of beans baked with molasses. I have substituted different kinds of beans and enjoyed all of the results. Use whatever kind of beans you like! I have also used Canadian bacon instead of regular bacon.

Provided by scubaLQ

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 2h

Yield 16

Number Of Ingredients 12

Ingredients

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can pork and beans, drained
½ pound bacon, cut into small pieces
1 large onion, chopped
2 cloves garlic, chopped
¾ cup brown sugar
½ cup ketchup
½ cup vinegar
¼ cup molasses
1 teaspoon dry mustard

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.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 30.7 g, Cholesterol 7 mg, Fat 2.6 g, Fiber 5.1 g, Protein 7.5 g, SaturatedFat 0.8 g, Sodium 525.9 mg, Sugar 14.2 g

MIXED BAKED BEANS

Mixed Baked Beans image

Three different beans go into this delicious Mixed Baked Beans recipe - perfect for barbecues and picnics!

Provided by Sheila Thigpen

Categories Vegetables & Sides

Time 1h

Number Of Ingredients 10

Ingredients

1/2 lb. bacon (fried crisp and crumbled)
2 large onions (chopped)
1 16-oz. can pork and beans (drained)
1 16-oz. can red kidney beans (drained)
1 16-oz. can baby lima beans (drained)
1/3 cup brown sugar (firmly packed)
1/4 cup vinegar
1 cup ketchup
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce

Steps:

Preheat oven to 350 degrees.
Cook bacon in a large skillet until crisp. Remove bacon and crumble.
Saute onions in 2 tablespoons of reserved bacon drippings until tender.
Combine onion, bacon, beans, and remaining ingredients in a large bowl until mixed. Pour into a lightly greased 2-quart baking dish.
Cover and bake for 45 minutes.

Nutrition Facts : ServingSize 1 g, Calories 345 kcal, Carbohydrate 47 g, Protein 18 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 934 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 6 g

THREE-BEAN BAKED BEANS

Three-Bean Baked Beans image

I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. -Julie Currington, Gahanna, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 pound ground beef
5 bacon strips, diced
1/2 cup chopped onion
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
2 cans (16 ounces each) pork and beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain., Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 269 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 708mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 7g fiber), Protein 13g protein.

BAKED BEANS FOR TWO

Baked Beans for Two image

A few additional ingredients dress up canned beans. This recipe can be easily doubled.-Eldora Yoder, Versailles, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 can (16 ounces) pork and beans
3 tablespoons ketchup
2 tablespoons chopped onion
2 to 3 teaspoons brown sugar
2 to 3 teaspoons honey
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon prepared horseradish

Steps:

In an ungreased 1-qt. baking dish, combine all the ingredients. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 261 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1045mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 11g fiber), Protein 11g protein.

MULTI-BEAN SOUP

Multi-Bean Soup image

Here's a soup made using assorted beans, beef sausage and veggies - slow cooked to an aromatic meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h25m

Yield 12

Number Of Ingredients 9

Ingredients

1 package (20 ounces) 15- or 16-dried bean soup mix, sorted and rinsed
1/2 pound smoked beef sausage ring, cut into 1/4-inch slices
1 large onion, chopped (1 cup)
10 cups water
1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
2 medium carrots, shredded (1 1/3 cups)
1 can (14 1/2 ounces) diced tomatoes, undrained

Steps:

Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
Stir in carrots and tomatoes.
Cover and cook on high heat setting about 15 minutes or until hot.

Nutrition Facts : Calories 210, Carbohydrate 35 g, Cholesterol 10 mg, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg

MULTI-BEAN CASSEROLE

Multi-Bean Casserole image

Make and share this Multi-Bean Casserole recipe from Food.com.

Provided by Eldila

Categories Free Of...

Time 2h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons oil
3 sliced celery ribs
1 chopped large onion
1/4 teaspoon minced garlic
2 (15 1/2 ounce) cans pinto beans
1 (16 ounce) can lima beans
1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can wax beans
1 (14 1/2 ounce) can chopped tomatoes
1 (14 1/2 ounce) can vegetable broth
1 (6 ounce) can tomato paste
1/3 cup packed brown sugar
1/3 cup molasses
2 tablespoons Dijon mustard
1 tablespoon paprika
1 1/2 teaspoons ground pepper

Steps:

Preheat the oven to 325°F.
Heat oil in a large pot.
Add celery, onion and garlic.
Cook over medium heat, stirring occasionally, until softened, 8-10 minutes.
Rinse and drain beans.
Add all the rest of the ingredients to the pot and mix well.
Bring to the boil.
Transfer to oven-proof dish if necessary.
Cover and bake for 75-90 minutes or until bubbly and thickened.
Slow cooker: Heat on Low for 6-8 hours.

Nutrition Facts : Calories 469, Fat 5.8, SaturatedFat 0.9, Sodium 709.2, Carbohydrate 88.2, Fiber 21.4, Sugar 23, Protein 20.6

MARMIE'S EVER CHANGING MULTI BEAN SALAD

Marmie's Ever Changing Multi Bean Salad image

This is the perfect blend of Tangy/Sweetness, it is remarkably mild, not oily and is hugely versatile! Wonderful for picnics, lunches to go or just an added side at dinner. I do NOT like apple cider vinegar but in this recipe it is fabulous, especially for bean salad skeptics like me. I make it in a one gallon ice cream pail and store it in the fridge, when it begins to run out I add a can of what ever bean I have on hand and a few more red onions. I can do this until the 'brine' runs out. Then I just start all over again and always have it on hand. Fresh cooked beans have a nicer texture and are more cost efficient than canned but canned is yummy too, though do contain lots of sodium. So if you are on a sodium restricted diet, I would suggest cooking dry beans and fresh green and yellow beans for this recipe. Enjoy!

Provided by Marmies

Categories Beans

Time 20m

Yield 2 quarts, 20 serving(s)

Number Of Ingredients 13

Ingredients

1 (19 ounce) can red kidney beans (drained and rinsed)
1 (19 ounce) can beans, mixed ("Bean Medley" mine had Chick Peas, red Kidney beans, Romano Beans, and Black Eyed Peas (drained and )
1 (19 ounce) can chickpeas (drained and gently rinsed)
1 (14 ounce) can wax beans, no salt (yellow)
1 (14 ounce) can green beans (drained reserving liquid)
1 1/2 cups celery, chopped
1 small red onion, halved, peeled, then thinly sliced (If I use a stronger onion I soak it in 2 tsp sugar and 3/4 cups cold water for 15 min then drain it )
1/4 cup pimento pepper (optional)
liquid from green beans
1/2 cup vegetable oil, of good quality (Olive Oil tastes funny in this recipe)
1/2 cup apple cider vinegar
2/3 cup white sugar
1/4 cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)

Steps:

Place all beans, onion, celery and pimento in a large plastic container with a lid.
Pour all liquids and sugar in a 2 quart jar with a lid.
Shake until sugar is dissolved.
Pour liquid over beans.
Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.

Nutrition Facts : Calories 156.3, Fat 6, SaturatedFat 0.8, Sodium 89.9, Carbohydrate 22.4, Fiber 4.7, Sugar 7.3, Protein 4.5

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