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Baked Bean Medley

This Baked Bean Medley is a hearty, slow-baked dish featuring a flavorful mix of five types of beans, all simmered with savory bacon bits, garlic, and a rich sauce!

90 min

Prep Time

90 min

Total Time

90 min

Servings

6

Ingredients

Pantry

  • 1 15-oz can of Pinto Beans

  • 1 15-oz can of White Beans

  • 1 15-oz can of Kidney Beans

  • 1 15-oz can of Chickpeas

  • 1 15-oz can of Pork and Beans

  • ¼ cup Molasses

  • ¼ cup Brown Sugar

  • 2 tbs Worcestershire Sauce

  • 1 Onion

Fridge and Freezer

  • 1 cup Bacon Bits

  • 1 tbs minced Garlic

  • ¾ cup Catsup

  • 1 tbs Dijon Mustard

Directions

  1. Wash hands with soap and water. Preheat the oven to 375 degrees F. Peel and chop the onion. Open and drain all the cans of beans except for the pork and beans.

  2. Heat a skillet to medium-high heat with a little bit of oil. Add onion and garlic, cook until tender.

  3. If you are using a crockpot, pour the cooked onion and garlic and the remaining ingredients into the crockpot and cook on low for 6-8 hours or high for 3-4 hours. If baking, skip to the next step.

  4. Choose one of the following cooking methods:

    SLOW-COOKER METHOD: Pour the cooked onion and garlic and the remaining ingredients into the crockpot and cook on low for 6-8 hours or high for 3-4 hours.

    OVEN METHOD: In a 9x12-inch baking dish or 3-quart casserole dish, combine the beans, onions, garlic, and remaining ingredients. Cover tightly with a lid or foil and bake for 1 hour.

  5. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.

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