4-Bean Baked Beans

4-Bean Baked Beans
  • 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
  • 1/2 pound bacon, cut into small pieces
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 cup brown sugar
  • 1/2 cup ketchup
  • 1/2 cup vinegar
  • 1/4 cup molasses
  • 1 teaspoon dry mustard


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish.
  3. Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.
  4. 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.
  5. Bake in the preheated oven until bubbling, 1 hour 15 minutes.

03/11/2017
4-Bean Baked Beans, recipe PT15M PT1H 5 455 calories

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