Smoked bacon adds zest to this bean bake recipe I got from my mother. I must confess that lima beans have never been among my favorite foods, but I actually like them in this casserole, and their color brightens up the mixture.
Ingredients
- pork and beans: 2 cans (15 ounce cans)
- kidney beans: 1 can (16 ounce can, drained)
- lima beans: 1 can (15 ounce can, drained)
- onion: 1 piece (chopped)
- packed brown sugar: 0.5 cup
- ketchup: 0.5 cup
- dry mustard: 0.5 tsp
- strips cooked bacon, crumbled: 4 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
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Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard together in a bowl; transfer to the prepared baking dish. Sprinkle bacon over bean mixture. Cover dish with aluminum foil.
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Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until bubbling, about 30 minutes more.
