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.
Nutrition & Diet Analysis (per serving)
703
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).