Buffet Bean Bake
Submitted by gator
Six kinds of beans baked in a sweet-tangy brown sugar and vinegar sauce, topped with crumbled bacon and crispy fried onions. A potluck-ready side dish that feeds a crowd.
YIELD
14 servingsPREP
10 minCOOK
45 minREADY
55 minIf you’ve ever been asked to bring a dish that feeds 14 people and costs next to nothing, this is it.
Six varieties of beans (lima, green, wax, kidney, pork and beans) get tossed in a sweet-and-sour sauce built from brown sugar, vinegar, mustard, and bacon drippings.
The whole thing bakes covered until bubbly, then gets crowned with crumbled bacon and crispy French fried onions for a golden, crunchy top layer.
It’s the kind of casserole that shows up at every church supper and family reunion for a reason: it works every single time.
Pro Tips
- Drain every can of beans thoroughly. Extra liquid will make the casserole watery instead of saucy.
- Don’t skip simmering the brown sugar mixture for the full 10 minutes. It needs to thicken into a glaze, not a soup.
- Add the fried onions only in the last 5 minutes so they stay crunchy on top.
- This reheats well, so make it ahead and warm through before serving.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In medium skillet, fry bacon until crisp.
Remove from skillet; crumble and set aside.
Drain all but about 2 tablespoons drippings from skillet; add sugar, vinegar, salt, and mustard.
Simmer, uncovered, 10 minutes.
In large bowl, combine drained beans, ½ can onions and hot sugar mixture.
Sp oon bean mixture into 9×13 inch baking dish .
Bake, covered, at 350℉ (180℃) for 30 minutes or until heated through.
Top with crumbled bacon and remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
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