"The belly rules the mind."--Spanish Proverb

Four Bean Casserole Recipe

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This recipe for Four Bean Casserole, by , is from Recipes Of Ethel Benson and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ada Jane
Added: Tuesday, January 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
One 2 Pound Can Red Kidney Beans
One 2 Pound Can Small Lima Beans
One 2 Pound Can Regular Cut String Beans

Drain all of the above.

One 2 Pound Can of B&M Baked Beans

1 tsp Mustard
1 tsp Worchestershire Sauce
1 tsp Salt
3 tsp Vinegar
3/4 C Catsup
1/2 C Brown Sugar
1 Small Minced Onion
8 or 10 Slices of Bacon, Cut Up

Directions:
Directions:
Mix together all the beans in a casserole dish. Make sauce of the mustard, Worchestershire, salt, vinegar, catsup, brown sugar and minced onion. Pour the sauce over the beans. Sprinkle the bacon over the top. Bake at 325 degrees for approximately 60 minutes or until bubbling.

Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Great dish to take to pot lucks or for a side dish for a back yard bar-b-que.

 

 

 

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