Four-Bean Casserole
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
beans with pork, canned
undrained |
|
| 15 | ounces |
pinto beans
rinsed and drained |
|
| 16 | ounces |
red kidney beans
rinsed and drained |
|
| 14 ½ | ounces |
green beans
drained, french style |
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | cup |
chili sauce
|
|
| ¼ | cup |
brown sugar
packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
beans with pork, canned
undrained |
|
| 433.5 | ml/g |
pinto beans
rinsed and drained |
|
| 462.4 | ml/g |
red kidney beans
rinsed and drained |
|
| 419.1 | ml/g |
green beans
drained, french style |
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | medium |
green bell peppers
chopped |
|
| 237 | ml |
chili sauce
|
|
| 59 | ml |
brown sugar
packed |
*
|
Directions
Combine all ingredients in an ungreased 2 qt casserole.
Bake, uncovered, at 350℉ (180℃) F for 1 hour or until heated through and bubbly.
