Oven Bean Hotdish

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Side Dish


  • 1/4 cup bacon bits (I used Hormel)
  • 2 Tablespoons salted butter (1/4 stick 1 ounce)
  • 1/2 cup brown sugar (pack it down when you measure it)
  • 1/2 teaspoon garlic powder
  • 1/2 cup cider vinegar
  • 1 Tablespoon prepared mustard (I used Dijon)
  • 1 teaspoon salt
  • 1/4 cup dried chopped onion
  • 2 fifteen-ounce cans butter bean (or white beans if you can't find butter beans)
  • 1-pound can (16 ounces) black-eyed peas
  • 1-pound can (16 ounces) red kidney beans
  • 1-pound can (16 ounces) baked beans (I used B&M)
  • 1/2 cup grated cheddar or mozzarella cheese


  1. Preheat oven to 350°F, rack in the middle position.

  2. Grease or spray a 3-quart casserole dish with Pam or another nonstick cooking spray. You can also use a disposable half-size steam table pan, but be sure to place it on a cookie sheet to support the bottom. This dish is heavy and the pan may buckle if you don’t support it.

  3. In a frying pan on the stove, heat the bacon bits in the butter. Let them cook for a minute.

  4. Stir in the brown sugar, garlic powder, and vinegar. Let them cook for a minute.

  5. Add the prepared mustard, salt, and dried chopped onion. Let that cook for a minute.

  6. Stir everything. Then cover the pan and let it cook on simmer for 10 minutes.

  7. While your sauce is simmering, drain the butter beans, black-eyed peas, and red kidney beans. Dump them in the bottom of your prepared casserole or steam table pan. Add the can of baked beans and mix them in.

  8. Drizzle the sauce over the beans and stir it all up so everything is mixed and evenly distributed.

  9. If the casserole dish has a cover, put it on. If it doesn’t, cover the top with foil.

  10. Bake the casserole at 350°F for 50 minutes. Carefully take off the cover and sprinkle the grated cheese on top. Return the casserole to the oven and bake it, uncovered, for an additional ten minutes.

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