Homesteaders' Four-bean Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Homesteaders' Four-Bean Casserole

Chris L.


Recipe clipped from Sunday magazine insert many years ago.

☆☆☆☆☆ 0 votes
30 Min
1 Hr
Stove Top


3-4 medium
onions, cut into rings & separated
1/2 to 1/3 c
maple syrup (or packed brown sugar)
1 1/2 tsp
garlic powder
1 tsp
dry mustard
1/4 c
apple cider vinegar
1 can(s)
(15 oz) dark red kidney beans, drained
1 can(s)
(15 oz) lima beans, drained
1 can(s)
(16 oz) butter beans, drained
1 can(s)
(16 oz) baked beans, drain off sauce
8 slice


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.
2In large skillet cook bacon until crisp. Drain on paper towels. When cool, dice and set aside. Reserve drippings!
3Add onion slices to fat in hot skillet.
4Add syrup or brown sugar to skillet, along with garlic powder and dry mustard.
5Reduce heat to medium and CAREFULLY add vinegar, slowly. Take care because hot steam will rise.
6Cover and cook this mixture for 20 minutes.
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.
8Uncover and let stand for 20-25 minutes before serving.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Heirloom