Name: 4-Bean Baked Beans recipe
Ingredients: 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;½ pound bacon, cut into small pieces;1 large onion, chopped;2 cloves garlic, chopped;¾ cup brown sugar;½ cup ketchup;½ cup vinegar;¼ cup molasses;1 teaspoon dry mustard

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Ingredients

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 ½ pound bacon, cut into small pieces 1 large onion, chopped 2 cloves garlic, chopped ¾ cup brown sugar ½ cup ketchup ½ cup vinegar ¼ cup molasses 1 teaspoon dry mustard

Nutrition Info

171.4 calories carbohydrate: 30.7 g cholesterol: 7 mg fat: 2.6 g fiber: 5.1 g protein: 7.5 g saturatedFat: 0.8 g servingSize: - sodium: 525.9 mg sugar: 14.2 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

16 servings

Recipe Note

Four different kinds of beans baked with molasses. I have substituted different kinds of beans and enjoyed all of the results. Use whatever kind of beans you like! I have also used Canadian bacon instead of regular bacon.

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