Calico Bean Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 1 cup onion, diced
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1-2 tablespoons white vinegar
- 1 can pork and beans, (15 oz / 425 g / 2 cups)
- 1 can red kidney beans, drained, (15 oz / 425 g / 2 cups), Shortcut
- 1 can lima beans, drained, (8½ oz / 241 g / 1 cup)
- 6 slices Canadian bacon, ¼ inch thick slices
Instructions
- Heat the oil in a large non stick pan, when hot, add the onion and garlic, cook until soft but not browned.
- Add the ketchup, brown sugar, mustard, salt, and 1 tablespoon of vinegar. Taste and adjust vinegar to your liking.
- Preheat your oven to 180° C (350°), get out a 1½ quart casserole.
- In a mixing bowl, add all the beans and mix together.
- Pour the sauce into the beans and mix together.
- Pour ¾ of the bean mixture into the casserole.
- Place the Canadian bacon on top of the beans.
- Pour in remaining beans.
- Bake for 1 hour.
- Just before serving, bring the bacon slices to the top.
- Serve and enjoy.
Notes
Shortcut: Red Kidney Beans (Pressure Cooker).
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