homesteaders' four-bean casserole
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Recipe clipped from Sunday magazine insert many years ago.
yield
12 serving(s)
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For homesteaders' four-bean casserole
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3-4 mdonions, cut into rings & separated
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1/2 to 1/3 cmaple syrup (or packed brown sugar)
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1 1/2 tspgarlic powder
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1 tspdry mustard
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1/4 capple cider vinegar
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1 can(15 oz) dark red kidney beans, drained
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1 can(15 oz) lima beans, drained
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1 can(16 oz) butter beans, drained
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1 can(16 oz) baked beans, drain off sauce
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8 slicebacon
How To Make homesteaders' four-bean casserole
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1Preheat oven to 350. Grease a 3 quart casserole dish. You don't need to preheat oven right away because the first part of this recipe calls for cooking some ingredients on the stove top.
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2In large skillet cook bacon until crisp. Drain on paper towels. When cool, dice and set aside. Reserve drippings!
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3Add onion slices to fat in hot skillet.
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4Add syrup or brown sugar to skillet, along with garlic powder and dry mustard.
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5Reduce heat to medium and CAREFULLY add vinegar, slowly. Take care because hot steam will rise.
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6Cover and cook this mixture for 20 minutes.
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7Add beans (all kinds) to casserole dish. Stir in onion mixture and bacon pieces. Mix well. Cover and bake in 350* oven for 45 minutes.
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8Uncover and let stand for 20-25 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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