Categories: Side Dish
Ingredients
- 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
Directions
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Preheat oven to 350°F, rack in the middle position.
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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.
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In a frying pan on the stove, heat the bacon bits in the butter. Let them cook for a minute.
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Stir in the brown sugar, garlic powder, and vinegar. Let them cook for a minute.
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Add the prepared mustard, salt, and dried chopped onion. Let that cook for a minute.
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Stir everything. Then cover the pan and let it cook on simmer for 10 minutes.
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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.
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Drizzle the sauce over the beans and stir it all up so everything is mixed and evenly distributed.
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If the casserole dish has a cover, put it on. If it doesn’t, cover the top with foil.
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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.