Eight Bean Bake
A hearty, flavorful baked bean casserole featuring a mix of beans, bacon, and a sweet-savory sauce, perfect for large gatherings and comfort food lovers.
Ingredients
- 15 oz. can butter beans, drained ⓘ
- 15 oz. can lima beans, drained ⓘ
- 15 oz. can kidney beans, drained ⓘ
- 15 oz. can pinto beans, drained ⓘ
- 15 oz. can Great Northern beans, drained
- 15 oz. can yellow wax beans, drained
- 30 oz. can green beans, drained ⓘ
- 48 oz. cans pork and beans, undrained ⓘ
- 1 lb. bacon ⓘ
- 2 medium onions, chopped and sliced ⓘ
- 4 Tbsp. vinegar ⓘ
- 2 Tbsp. Worcestershire sauce ⓘ
- 2 c. brown sugar ⓘ
Instructions
- Fry the bacon until crisp, then drain and cut into bite-sized pieces.
- Sauté the chopped onions in some of the bacon fat until translucent.
- Add Worcestershire sauce, vinegar, and brown sugar to the onions and stir well.
- Simmer the mixture for 5 minutes to allow flavors to meld.
- In a 5 to 6-quart Dutch oven, layer one-third of the pork and beans, half of the other beans, half of the bacon, and half of the sauce.
- Repeat the layering with the remaining pork and beans, beans, bacon, and sauce, ending with the last third of pork and beans on top.
- Bake the assembled casserole at 350°F (175°C) for 45 minutes until bubbly and heated through.
Tips & Substitutions
For a smokier flavor, consider substituting smoked bacon or adding a dash of liquid smoke. If you want to make this dish vegetarian, replace the bacon with smoked tempeh and use vegetable broth instead of bacon fat for sautéing onions. You can also try using any combination of canned beans available in your pantry to create your own unique version of this hearty dish.
Serving Suggestions
This Eight Bean Bake is a hearty main dish that pairs beautifully with a crisp green salad or cornbread for a complete meal. It’s perfect for potlucks or family gatherings. For a comforting side, consider serving it alongside Southern Style Baked Beans or a creamy coleslaw to balance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in an oven-safe dish and cover with foil, then heat at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Eight Bean Bake contains roughly 1642 calories, with 24g protein, 131g carbohydrates, and 114g fat. It is an excellent source of dietary fiber (78% of the Daily Value), iron (52% of the Daily Value), and protein (49% of the Daily Value), and a good source of calcium. It also contributes 22g of dietary fiber toward your daily target.
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 prepare this dish in advance?
Yes, you can prepare the casserole a day ahead. Assemble all ingredients in the Dutch oven, cover, and refrigerate. When ready to bake, just pop it in the oven from the fridge and adjust the baking time if needed, ensuring it’s heated through.
What other beans can I use in this recipe?
You can use any canned beans you have on hand, such as black beans or cannellini beans. Just make sure to drain and rinse them before adding to the casserole. Each type of bean will add its unique flavor and texture to the dish.
How can I make this dish spicier?
For a kick of heat, consider adding diced jalapeños or a sprinkle of red pepper flakes to the sauce mixture. You can also serve it with hot sauce on the side for those who like it spicy. This will enhance the dish's depth and warmth.
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).