Baked Beans With 5 Kinds Of Beans – a delicious recipe with pork, beans, butter beans, light kidney beans, dark red kidney beans, bacon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large saute pan fry the bacon and onions together until the bacon is mostly cooked and the onions are translucent.
2
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).
3
Add the brown sugar, yellow mustard, and maple or karo syrup to the beans - start with the lowest amount for each.
4
Using a slotted spoon add the bacon and onion mixture to the beans leaving most of the bacon fat in the pan.
5
Mix everything together ensuring that the brown sugar is disolved.
6
Taste - this is a very important step! Adjust with brown sugar, yellow mustard, and maple or karo syrup to suite your tastes.
7
Bake at 375 for 1 hour or longer - until the beans thicken to your liking.
1080
kcal
Calories
70
g
Fat
59
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (28 ounce) can pork and beans in tomato sauce, 15 ounces great northern beans, 1 (15 ounce) can butter beans, 1 (15 ounce) can light kidney beans, and more.
Yes, Baked Beans With 5 Kinds Of Beans falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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