Polish Beans

Name: Polish Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 cans butter beans; 2 cans baked beans; 2 cans kidney beans; 2 cans lima beans, drained; 1/2 c. dry red wine; 1/2 c. catsup; 3 Tbsp. brown sugar; 1/2 tsp. pepper; 1/2 tsp. mustard; 1 c. onions, sliced or diced; garlic salt and Tabasco sauce to taste; 1 lb. kielbasa; 1/2 lb. bacon

Eats Now Editorial Team · Meat & Poultry

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Polish Beans – a delicious recipe with butter beans, beans, kidney beans, lima beans, red wine, catsup. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 cans butter beans
2 cans baked beans
2 cans kidney beans
2 cans lima beans, drained
1/2 c. dry red wine
1/2 c. catsup
3 Tbsp. brown sugar
1/2 tsp. pepper
1/2 tsp. mustard
1 c. onions, sliced or diced
garlic salt and Tabasco sauce to taste
1 lb. kielbasa
1/2 lb. bacon

1
Brown bacon, kielbasa and onion in drippings from bacon.
2
Toss with remaining ingredients and bake at 350u00b0 for 30 to 45 minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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 13 ingredients. The key ingredients include: 2 cans butter beans, 2 cans baked beans, 2 cans kidney beans, 2 cans lima beans, drained, and more.

Yes, Polish 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.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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