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Country Kitchen Pork 'n' Beans
(1 Votes)
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- SERVES
- 8
- PREP
- 20 Min
- COOK TIME
- 1 Hr
You'll find lots of comforting goodness waiting for you in a country kitchen, like these Country Kitchen Pork 'n' Beans. They're made using a couple of shortcut ingredients, but it's the true country add-in's that give 'em the taste you know and love. You may want a double helping of this one!
What You'll Need
- 5 slices bacon, cut into 1/2-inch pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 (16-ounce) can pork and beans
- 1 (16-ounce) can butter beans, drained
- 1/4 cup blackstrap molasses
- 1/4 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon yellow mustard
What to Do
- Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.
- In a saucepan, cook bacon until it becomes transparent. Add onion and bell pepper, and saute until soft.
- Add remaining ingredients to casserole dish. Stir in bacon mixture, and combine well. Cover with aluminum foil.
- Bake about 1 hour, or until hot and bubbly.
Check This Out!
- For more easy bean recipes, try our Bean 'n' Veggie Soft Tacos, our Save-the-Day Black Bean Salsa, or our Smoky Mountain Baked Beans.
- If you're looking to cook outside, try our Grilled BBQ Chicken, our Shrimp on the Barbie, or Dad's Beer Marinated Steak.
- Looking for something more classic? Try our BBQ Chipotle Bugers, our our Grilled Hot Dogs! Top the hot dogs with our Pushcart Onion Sauce or our Old-Time Hot Dog Sauce.
If you love these recipes, then you'll love this FREE eCookbook!
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Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 200
- Calories from Fat 68
- Total Fat 7.6g 12 %
- Saturated Fat 2.2g 11 %
- Trans Fat 0.0g 0 %
- Protein 7.0g 14 %
- Amount Per Serving % Daily Value *
- Cholesterol 11mg 4 %
- Sodium 502mg 21 %
- Total Carbohydrates 30g 10 %
- Dietary Fiber 13g 53 %
- Sugars 4.5g 0 %
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BeckySue
May 25, 2016
I like butter beans, and was pleased to see them in this recipe. I cut the black strap molasses in half-it's a little strong for me, but the final result was delicious.
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