City Slicker Beans
City Slicker Beans is a hearty, flavorful casserole blending mixed beans with a tangy, sweet sauce—perfect for family dinners or casual gatherings with bold tastes.
Ingredients
Instructions
- Drain the lima, kidney, and navy beans from their cans.
- Combine all four cans of beans in a mixing bowl or casserole dish.
- Make a sauce by combining catsup, brown sugar, cider vinegar, salt, dry mustard, black pepper, chopped onions, and minced garlic.
- Pour the sauce over the beans and stir until all beans are coated evenly.
- Transfer the mixture to a casserole dish, cover, and bake in a 350°F oven for 1 hour.
- Remove the cover and bake for an additional 15 minutes or until bubbly and heated through.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions and garlic in the vegetable oil before mixing them into the sauce. If you're short on time, canned beans can be substituted with frozen beans—just ensure they are thawed and drained. To enhance sweetness, try using maple syrup instead of brown sugar.
Serving Suggestions
These City Slicker Beans make a hearty side dish to accompany grilled meats or burgers. They pair beautifully with Hot Potatoes With Salad Dressing, making for a satisfying meal. For a complete dinner, serve alongside slices of cornbread or a fresh green salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the beans in a baking dish, cover with foil, and warm them in a 350°F oven until heated through, about 20-25 minutes. You can also microwave individual portions until hot.
Nutrition & Diet Analysis (per serving)
Each serving of City Slicker Beans contains roughly 1241 calories, with 25g protein, 178g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (125% of the Daily Value), iron (74% of the Daily Value), and protein (51% of the Daily Value). Note that it is relatively high in sodium, at 847mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried beans, but you'll need to cook them beforehand. Soak the beans overnight and then boil them until tender before adding them to the recipe. This will enhance the flavor and texture of your dish.
What can I substitute for cider vinegar?
If you don't have cider vinegar on hand, white vinegar or red wine vinegar can be used as a substitute. Each will impart a slightly different flavor, but they'll still work well in balancing the sweetness of the sauce.
Can I make this recipe ahead of time?
Absolutely! You can prepare the bean mixture and sauce a day in advance. Just store them separately in the refrigerator. When ready to serve, combine them and bake as directed. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).