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Three-Bean Baked Beans

Serves 8

My mother came up with the idea for this baked beans recipe. If is very good and, of course, canned beans makes it very easy. Using three types of beans provides a flavor and texture combination that is different than most baked beans, such as those in the similar and related recipes. Despite the number of ingredients, preparation time is minimal and, after it is in the oven, you are free to do other things.

Ingredients

  • 1 tablespoon canola or other vegetable oil
  • 4 ounces slab bacon, diced
  • 3/4 cup chopped onions
  • 1/2 cup chopped green peppers
  • 1 can (about 15.5 ounces) pinto beans, preferably low-sodium, rinsed and drained (see notes below)
  • 1 can (about 15.5 ounces) northern beans, preferably low-sodium, rinsed and drained
  • 1 can (about 15.5 ounces) lima beans, preferably low-sodium, rinsed and drained
  • 3/4 cup ketchup
  • 1 teaspoon prepared yellow mustard
  • 2 tablespoons molasses
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons brown sugar
  • 1/4 teaspoon dried thyme leaves
  • Salt and pepper to taste

Preheat oven to 250° F. Heat a large saucepan over medium heat. Add the oil and bacon. Cook until the fat is rendered and the bacon is slightly crispy. Remove the bacon and reserve. Add the onions and peppers to the pan; cook until softened, about 5 minutes. Place the beans and reserved bacon in the pan. Add the remaining ingredients and stir well to combine. Taste for seasoning. Cover and bake for about 2 hours or until the sauce has thickened. Serve hot or warm.

Notes: Some brands of beans weigh a little more or less than others. That will not make a difference in the recipe. Leftovers reheat very well in the oven or microwave. Since the beans are just as good warm as hot, they are excellent for a potluck or similar event.

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