Five Bean Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
strips |
bacon -- lower sodium -- diced |
|
1 |
medium |
sweet onion -- diced |
|
1 |
clove |
garlic -- minced |
|
1/2 |
cup |
dark brown sugar -- packed |
|
1 |
tablespoon |
Dijon mustard |
|
1/2 |
teaspoon |
salt |
|
1/2 |
cup |
cider vinegar |
|
15 |
ounces |
low sodium canned lima beans -- drained |
|
15 |
ounces |
butter beans -- drained |
|
15 |
ounces |
low sodium kidney beans -- canned -- drained |
|
15 |
ounces |
garbanzo beans -- canned -- drained |
|
14 1/2 |
ounces |
baked beans -- drained |
|
1 |
tablespoon |
low sodium soy sauce |
Heat oven to 350°F. Cook bacon over medium-high until crisp. add onion to bacon fat and cook until golden. Add brown sugar, mustard, salt, garlic, soy sauce, and vinegar. In large baking dish add the rest of the ingredients and top with crumbled bacon. Cover and cook for 90 minutes. Makes 12 servings. |
Per Serving: 279 Calories; 2g Fat (6.9% calories from fat); 14g Protein; 54g Carbohydrate; 15g Dietary Fiber; 2mg Cholesterol; 454mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. |