Homesteader's Four-Bean Casserole

By Hklbrries

"I've made this recipe for many years for community gatherings, church suppers and family get-togethers. Everyone loves it!"

Betty Cochran, West Danville, VT

Ingredients

• 8 bacon slices
• 3 to 4 medium onioins, cut into rings and separated
• 1/2 to 3/4 cup maple syrup or packed dark brown sugar
• 1 1/2 tsp garlic powder
• 1 tsp dry mustard
• 1/4 cup cider vinegar
• 1 (15-ounce) can dark red kidney beans, drained
• 1 (15-ounce) can lima beans, drained
• 1 (16-ounce) can butter beans, drained
• 1 (16-ounce) can baked beans, undrained

Details

Servings 12

Preparation

Step 1

Cook bacon in a large skillet over medium-high heat until crisp. Remove and drain on paper towels; crumble and set aside.

Add onions, syrup, garlic powder and dry mustard to pan drippings. Reduce heat to medium and add vinegar slowly, taking care because hot steam will rise. Cover and cook 20 minutes.

Preheat oven to 350 F. Grease a 3-quart casserole or 13-by-9-inch baking dish.

Add beans to pan. Stir in onion mixture and bacon; mix well. Cover and bake 45 minutes. Remove from oven, uncover; and let stand 20 to 25 minutes before serving.

Tips from our test kitchen: The onion mixture will harden when added to the beans, but will break down during the baking process.

Nutrition Information:
Per serving
240 calories
7 g fat
9 g protein
37 g carbohydrates
7 g fiber
510 mg sodium