Black beans, kidney beans, butter beans, and lima beans are combined in a sweet and tangy sauce for a crowd-pleasing one-dish meal.

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir black beans, kidney beans, butter beans, lima beans, brown sugar, onion, tomato sauce, celery, vinegar, and mustard powder together in a four-quart casserole dish; cover with aluminum foil.

  • Bake in the preheated oven for 1 hour.

Nutrition Facts

291 calories; protein 11.7g 24% DV; carbohydrates 61.3g 20% DV; fat 0.6g 1% DV; cholesterolmg; sodium 774.8mg 31% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2015
I had a couple slices of bacon that needed to be used up so I cut them into small pieces browned in a skillet and added to the beans. Unless you don't eat meat consider adding the bacon as it added another layer of flavor. I knew for our tastes 1 cup of brown sugar would make this way too sweet (personal taste preference) so I used 1/2 cup which was spot on. I also used Spanish tomato sauce (has a kick to it) which not only elevated the flavor but was a good counterbalance to the sweet brown sugar. The recipe instructs you to drain only the kidney and lima beans so that's what I did. After an hour baking the beans were still WAY too soupy. I removed the foil put the dish back into the oven and cooked for another 20-25 minutes to reduce the liquid. I d suggest you drain all four cans of beans reserving some of the liquid add a reasonable amount back to the bean mixture and then they should be good-to-go in an hour. I served this as a side dish not a one dish meal. We love beans and really enjoyed this combination of beans; nice change from traditional baked beans. Wmahailet thanks for sharing your recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
05/26/2015
These were pretty good just not a favorite. I did enjoy all the different beans in this recipe and it is an easy recipe to put together. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/01/2015
I had a couple slices of bacon that needed to be used up so I cut them into small pieces browned in a skillet and added to the beans. Unless you don't eat meat consider adding the bacon as it added another layer of flavor. I knew for our tastes 1 cup of brown sugar would make this way too sweet (personal taste preference) so I used 1/2 cup which was spot on. I also used Spanish tomato sauce (has a kick to it) which not only elevated the flavor but was a good counterbalance to the sweet brown sugar. The recipe instructs you to drain only the kidney and lima beans so that's what I did. After an hour baking the beans were still WAY too soupy. I removed the foil put the dish back into the oven and cooked for another 20-25 minutes to reduce the liquid. I d suggest you drain all four cans of beans reserving some of the liquid add a reasonable amount back to the bean mixture and then they should be good-to-go in an hour. I served this as a side dish not a one dish meal. We love beans and really enjoyed this combination of beans; nice change from traditional baked beans. Wmahailet thanks for sharing your recipe. Read More
(2)
Rating: 3 stars
05/26/2015
These were pretty good just not a favorite. I did enjoy all the different beans in this recipe and it is an easy recipe to put together. Read More
Rating: 4 stars
07/06/2019
I made this last month for a family gathering. It was too soupy so when I make it again tomorrow I will drain all the beans. Baking uncovered. Read More
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