March 2023 – Beans

Four Bean Baked Beans Casserole

Tera McFarland, Reinholds

• ½ lb. bacon (diced and fried crisp)
• ½ lb. ground beef
• 1 cup chopped onion
• ½ cup ketchup
• ¾ cup brown sugar
• ½ cup white sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 2 teaspoons vinegar
• (2) 16 oz. cans pork and beans
• 16 oz. can kidney beans
• 16 oz. can green beans
• 16 oz. can butter beans

Brown and drain ground beef, onions and bacon. Place in 9”x13” pan.

Combine ketchup, sugars, salt, mustard and vinegar and add to pan.

Drain beans and add to mixture. Mix well.

Bake at 350°F for 40 minutes.

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Black & White Bean Chili or Dip

Gloria Dougherty, Akron

“We like to use tortillas as a spoon.”

• 1 green pepper
• 1 red pepper
• ½ red onion
• 1 jalapeño pepper, seeds removed
• 1 Habanero pepper, seeds removed
• 4 oz. can chopped green chilies, undrained
• 2 tablespoons butter
• ¾ cup cold water
• 15.5 oz. can white beans, drained
• 15.5 oz. can black beans, drained
• 1 teaspoon cumin
• ½ teaspoon coarse ground black pepper
• 1 teaspoon ground cayenne pepper or chili powder
• 1 teaspoon bottled Habanero hot sauce
• 6 to 8 oz. Velveeta cheese

Chop green and red peppers. Dice onions. Sauté peppers in butter over medium-high heat about 5 minutes. Add onions and continue to sauté until browned.

Reduce heat to medium. Stir in beans, water, chilies and spices.

Finely dice jalapeño and Habanero peppers and add to the chili. Cook 15 minutes or until thoroughly heated.

Cut the Velveeta into small cubes; add to the chili a little at a time, stirring each time until the cubes are melted. Continue to cook until all cheese is melted and thoroughly heated.

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Old Settlers’ Baked Beans

Brenda Leinbach, Akron

• ½ lb. ground beef
• ½ lb. bacon, diced
• 1 medium onion, chopped
• ¹/₃ cup sugar
• ¹/₃ cup packed brown sugar
• ½ cup ketchup
• ½ cup hickory barbecue sauce
• 2 tablespoons mustard
• 2 tablespoons dark Brer Rabbit molasses
• ½ teaspoon chili powder
• ½ teaspoon pepper
• 16 oz. can BBQ pork & beans, undrained
• 16 oz. can kidney beans, rinsed & drained
• 16 oz. can Great Northern beans, rinsed & drained
• 16 oz. can butter beans, rinsed & drained

In a large skillet, cook beef, bacon and onion till meat is done and tender. Drain any fat.

Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2½ quart casserole.

Bake, covered, at 350°F for 1 hour or until heated through. Could be placed in a crockpot instead.

Serves 8 to 10.

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Green Beans Au Gratin

Pat Roth, Ephrata

• 1½ lbs. green beans
• ¾ cup milk
• 3 tablespoons butter, melted
• ¾ cup grated cheese
• ½ teaspoon salt
• ¼ teaspoon paprika
• ¹/₈ teaspoon cayenne
• bread crumbs
• butter

Chop the beans finely. Mix with the milk, butter, 1/2 cup of the cheese and the seasonings.

Pour into a buttered baking dish and bake in a 350°F oven for 1 hour. Stir occasionally during the baking.

Ten minutes before the end of cooking time, sprinkle with the remaining cheese and bread crumbs. Dot with butter and bake until golden brown.

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Pimiento Green Beans

Pat Roth, Ephrata

• 2 lbs. fresh green beans, cut into 2” pieces
• 14.5 oz. can chicken broth
• ½ cup chopped onion
• 2 oz. jar chopped pimientos, drained
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup shredded Parmesan cheese

In a large saucepan, bring beans, broth and onion to a boil. Reduce the heat, cover, and cook until crisp tender, about 10 to 15 minutes. Drain. Stir in the pimientos, salt and pepper. Sprinkle with the cheese.

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Sweet & Spicy Baked Beans

Pat Roth, Ephrata

• (2) 28 oz. cans baked beans
• 20 oz. can unsweetened crushed pineapple, drained
• 1 cup spicy barbecue sauce
• ½ cup molasses
• 2 tablespoons prepared mustard
• ½ teaspoon pepper
• ¼ teaspoon salt
• 6 oz. can French fried onions, crushed & divided
• 5 bacon strips, cooked & crumbled, divided

In a large bowl, combine the beans, pineapple, barbecue sauce, molasses, mustard, salt and pepper. Stir in half of the onions and bacon. Transfer to a greased 13”x9” baking dish.

Cover and bake at 350°F for 45 minutes. Sprinkle with the rest of the onions and bacon. Bake, uncovered, for another 5 to 10 minutes longer or until bubbly.

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5 Bean Salad

Valerie Denner, Stevens

• 8.75 oz. can corn
• 15 oz. can kidney beans
• 15 oz. can garbanzo beans
• 15 oz. can pinto beans
• 15 oz. can cannellini beans
• 15 oz. can black eyed peas
• ¾ cup extra-virgin olive oil
• ½ cup red onion, finely chopped
• ½ cup champagne vinegar
• ¹/₃ cup sugar
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground pepper
• ¼ cup fresh cilantro, chopped
• 2 teaspoons oregano leaves, optional

Rinse and drain each can of beans and corn. Toss the beans, corn and diced onion together with the olive oil in a large bowl. Add salt and pepper, and mix well.

In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans.

Toss well with cilantro and oregano, and serve at room temperature for maximum enjoyment.

Serves 6 to 8.

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Bean Dip

Carol Martin, Lititz

“Here’s a family favorite! So good and eye-pleasing!”

• 1 red onion
• 1 green pepper
• 1 red pepper
• 1 can whole kernel corn
• 1 can pinto or navy beans
• 1 can black beans
• 1 can garbanzo beans (chickpeas)
• salt & pepper
• garlic powder
• Italian seasoning
• Italian salad dressing

Chop onion and peppers. Drain and rinse all canned vegetables. Add salt and seasonings to taste and toss with enough salad dressing to coat. Refrigerate until chilled through before serving with corn chips.