Casseroles, Vegetables

Peggy's 4-Bean Bake

  • 1 can Baked beans, Campbells
  • 1 can Baked beans, B&M
  • 1 can Beans, dark red kidney
  • 1 can Beans, small white
  • 1/2 pound Bacon
  • 1 small Onions, chopped
  • 1/2 Pepper, green, chopped
  • 1 stalk Celery, chopped
  • 1/4 cup Ketchup
  • 1/4 cup Brown sugar
  • 1 1/2 tablespoon Bacon grease

    • Cook bacon, set aside and crumble. Saute onion, pepper and celery in bacon grease. Add kethcup and brown sugar. Drain kidney and white beans. Add all beansto mix. Add crumbled bacon. Heat until bubbly. Can be cooked on stove or oven. Can be made without bacon. Can be halfed.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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