A hearty baked bean casserole with pork and beans, kidney beans, butter beans, bacon, and ground beef in a sweet-tangy sauce. A generous dish for sharing.
More recipes to try: Barbecue Sandwiches · Best Coleslaw · Baked Corn Casserole
Ingredients
Method
- mix all ingredients together put into a buttered dish
- bake at 350° for 1 1/2 to two hours
Notes
A little help in the kitchen
Lori’s ingredient notes: Drain and rinse the kidney and butter beans as written, but keep the sauce from the pork-and-beans cans. It is part of the casserole’s sauce.
Make it a meal: Serve with Best Coleslaw or a crisp green salad.
Prep ahead: Fully cook the bacon and beef-and-onion mixture ahead, then refrigerate. Combine with the beans and sauce when you are ready to bake.
Tomorrow’s lunch: Spoon a reheated portion over a baked potato and add sliced green onions. The filling is already hearty, so a fresh vegetable side is plenty.
Refrigerate perishable leftovers in shallow containers within 2 hours (1 hour above 90°F), and use within 3–4 days. Reheat cooked leftovers to 165°F. FoodSafety.gov guidance.
For the saucy, hearty part: An OXO silicone spatula helps stir the beans, browned meat, and sweet-and-tangy sauce together before baking. Run it around the mixing bowl to catch the last bits of sauce. This casserole is all about getting a little of everything in each spoonful.
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