SEVEN BEAN CASSEROLE RECIPES

Name: Tangy Baked Seven Beans
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 18 servings (3/4 cup each).
Ingredients: 1 pound bacon strips, chopped; 1 large onion, chopped; 1 large sweet yellow pepper, chopped; 1 large sweet red pepper, chopped; 6 garlic cloves, minced; 1 teaspoon ground chipotle pepper; 1/2 teaspoon pepper; 2 cans (15 ounces each) pork and beans; 1 can (16 ounces) butter beans, rinsed and drained; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 2 bottles (18 ounces each) barbecue sauce; 1/3 cup cider vinegar; 1 tablespoon liquid smoke, optional

TANGY BAKED SEVEN BEANS RECIPE: HOW TO MAKE IT

Tangy Baked Seven Beans Recipe: How to Make It image

Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 18 servings (3/4 cup each).

Number Of Ingredients 17

Ingredients

1 pound bacon strips, chopped
1 large onion, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
6 garlic cloves, minced
1 teaspoon ground chipotle pepper
1/2 teaspoon pepper
2 cans (15 ounces each) pork and beans
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 bottles (18 ounces each) barbecue sauce
1/3 cup cider vinegar
1 tablespoon liquid smoke, optional

Steps:

Preheat oven to 350°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, yellow pepper, red pepper, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat., Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke., Bake, covered, 1 to 1-1/4 hours or until heated through.
Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 369 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 1126mg sodium, CarbohydrateContent 56g carbohydrate (24g sugars, FiberContent 9g fiber), ProteinContent 13g protein.

VEGGIE BEAN CASSEROLE RECIPE: HOW TO MAKE IT

Veggie Bean Casserole Recipe: How to Make It image

I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I’ll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 medium carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
2 cups frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato sauce
2 tablespoons picante sauce

Steps:

In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. , Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.

Nutrition Facts : Calories 226 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 582mg sodium, CarbohydrateContent 39g carbohydrate (10g sugars, FiberContent 10g fiber), ProteinContent 9g protein.

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