I have been serving this recipe to my extended family every Christmas, Thanksgiving and Easter for over 20 years. It is always a big hit but I have never told the children that there are lima beans in it! This is especially good with a baked ham or spareribs, and is easily doubled. Enjoy!
Ingredients
- 1 (15 ounce) can kidney beans, drained (Optional)
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can lima beans, drained
- 1 (16 ounce) can great Northern beans, drained
- 1 (12 ounce) bottle chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons molasses
- 3 slices bacon, cut in half
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
Step 3
Bake 1 hour in the preheated oven, until thick and bubbly.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 166 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 5% |
Cholesterol5mg | 2% |
Sodium403mg | 18% |
Total Carbohydrate27g | 10% |
Dietary Fiber5g | 19% |
Total Sugars6g | |
Protein7g | |
Vitamin C1mg | 6% |
Calcium56mg | 4% |
Iron2mg | 11% |
Potassium307mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: WOEDEE
- 21 years ago
This recipe has great flavor – the chili sauce really perks it up. Sadly, though, it was a bit too dry. I also enjoy the various beans, each having a different consistancy, even the lima beans were good (and I don’t eat limas). Overall, it was a good change from the usual baked bean recipes. A great way to add legume nutrition to the dinner table.
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- by: Flashsmith
- 21 years ago
I use this recipe all the time when I want a quick side dish. To speed things up I put it in the microwave until nice and hot then put in the oven. Cuts the baking time in 1/2. I don’t use as much chili sauce as it says and I still get a nice spicy baked bean dish. Last time I added some ham and a little liquid smoke. YUM!
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- by: MACALE
- 20 years ago
I am personally not too fond of baked beans but I decided to make these anyway. They turned out okay for me but my husband and kids loved them. There weren’t any left overs at all. Any time I make something with beans in it and the kids and hubby eat it all, it gets five stars from me. It was very simple to make and will definitely make again soon. Thanks
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- by: Topdog
- 20 years ago
These are a wonderful alternative to the usual baked beans. I use Thai chili sauce and cut it
to six ounces. Mine are quit spicey and my guests love them. I also dice the bacon, but I don’t fry it first as some do. Be sure to drain the beans completely, or they will be too moist. -
- by: JULIEKAYE78
- 20 years ago
I thought these were good, but will probably be even better the next day. I didn’t drain all of the beans and had no problems with them being dry. I didn’t have much time, so I took the advice from a previous posting and microwaved the beans until warm and then put in the oven for a half hour. Also used Real Bacon Bits instead of bacon. All in all, a great recipe.
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- by: ROBYN050501
- 19 years ago
I was looking for a good bean dish that was easy to make to serve as a side dish for a party with sloppy joes, potato salad, chips, etc. This turned out good. I liked it so much I had 4 servings. I left out the bacon just because I don’t like the added fat, but I am sure it would be good with it too. Next time I may dice some onions and toss them in. Yummy!
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- by: RHONDADBE
- 18 years ago
I didn’t drain the beans. I used one large cans of baked beans I had.I think I might use less liquid next time.Too runny for me. I loved this recipe ! I think the chili sauce really made the difference ! I’ll keep bottles of it on hand now! I also doubled the brown sugar. Excellent recipe!!
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- by: Cookin' Like Gram
- 14 years ago
This is now my standard and oft-requested bake bean recipe. I tend to play with it a bit. I rarely keep chili sauce in the house so I use ketchup and a spoonful of relish instead. I usually add some BBQ sauce if I have some, as well as some minced onion. The bacon is what makes it really great. I usually cook some ahead of time which I crumble and toss in. Oh and I always make this in the crockpot!
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- by: TINACABINA
- 14 years ago
At first, I was going to give it a 4 because I baked mine for less time than the recipe says, but it came out dry. I added liquid (water) and stirred it. The taste, however, is delicious and deserves a 5. I’ve made this kind of beans many times and have never thought to add chili sauce. Knowing to bake for less time than it says, though, is really a plus so I’m rating it a 5!
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- by: Lutzflcat
- 11 years ago
I drained all of the beans, but after cooking 1 hr @ 325 degrees F, they were still way too soupy. I bumped up the temperature to 350 and cooked for another 20 minutes, and then browned up the bacon a little for a couple minutes under the broiler. The consistency still is pretty “liquid-y” but that’s fine for us, since we like our baked beans cold better than hot. Next time, I would add some minced onion and cook at 350 rather than 325. I really do like the chili sauce tang as well as the combination of beans. I have a number of baked bean recipes that we enjoy, and this one will be added to the collection. Thanks, SHARONHOWARD, for sharing your recipe.
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- by: Momof3boys
- 8 years ago
It was very dry. Next time, I will increase the sauce. Also, even though I used canned beans, the beans themselves were very hard. Maybe because there isn’t enough sauce. I thought it would be a bit spicier, too, since it has chili sauce. I would use more chili sauce the next time. I cooked the bacon beforehand, and I think that was a good call. I will make this again doubling the sauce. If that works, I’d give the recipe more stars.
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- by: Sunny Daze
- 7 years ago
We didn’t like this. No flavor, really, except the chili sauce. The sauce was super thin and not enough to cover the beans. There are a lot of beans here.
I made it because I knew it would be a great protein replacement with no sugar. While I did like the tartness, there definitely needed to be other flavors here.
We both ate just a little and the rest went into the compost bin. Won’t be making this again.
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- by: Jodi
- 5 years ago
I made this recipe in my instant pot. I started with dried beans and plenty of water, setting them to high-pressure cook for 20 minutes, then let the steam release for 10 minutes. Drained the beans then added the bacon to my pot and cooked it up to crisp (keeping the bacon drippings). I then added the beans and remaining ingredients to my pot and set it to slow cook for about 40 minutes. I double the recipe because I was feeding a crowd, there was nothing left at the end of the meal! Delicious!
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- by: Wiseman518
- 5 years ago
Swapped Black Beans for Fava and used a sweet/spicy chili sauce as well as maple syrup instead of molasses. Took it to a Fourth of July Barbecue where there were three other pots of beans and people bragging about using dry beans instead of canned beans. At the end of the BBQ mine were all gone and those other pots remained full. This is now a family favorite.
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- by: Sandi Fentiman
- 5 years ago
This was great; although I made a few substitution. We didn’t have any molasses, so I used a little less of honey and Erythrilnol brown sugar. I love brown beans but I am a type 2 diabetic. The dish turned out well. I’ll have to use a little less of the substitute sugar next time.
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- by: Pro
- 4 years ago
This recipe is great, but I changed/added a few ingredients to make it my own
1. I used large cans of white kidney beans, red kidney beans, Romano beans. I used 2 regular sized cans of beans: one can was pinto beans and the other can was British Baked Beans, in tomato sauce. I drained all of the cans, except the British Baked Beans. For those, I used the entire can plus the sauce.
2. I used the ingredients listed in the recipe as is.
3. With regard to the rest of the ingredients in the recipe, I changed or added as follows:
?For the Chili sauce, I used Heinz Chili sauce with green and red peppers. It?s made out of tomato pur?e, instead of tomato ?? paste. It?s not spicy, just delicious.
?Add, in addition to ingredients listed in the recipe: 1 tablespoon of tomato paste, 1/2 to 1 tsp onion powder, 1/4 cup Honey Chipotle BBQ sauce (We get ours from Beary Berry Honey, in Alberta, Canada), 1/3 cup Diana BBQ sauce, 2 tsp liquid smoke, 1/3 cup real bacon bits, and 2-3 tsp of LaGrille No Salt Added Vegetable Spice.
4. Put beans in pan pictured in recipe or in a Dutch Oven. I use my Dutch Oven. After 1 hour cooking it uncovered in my Dutch Oven, I stir them, put the lid on it, and turn down the oven temperature to 200 degrees Fahrenheit. They can continue to cook for another 1/2 to 1 hour more. This way, beans will not have too much liquid.
Enjoy!
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