(Look for beans packed in BPA free cans with no sodium added, if possible)
1-15oz can black beans, drain and rinse
1-15oz can butter beans, drain and rinse
1-15oz can kidney beans, drain and rinse
1-15oz can Amy’s maple-onion baked beans
2 medium Vidalia (or other sweet onion), diced
½ cup Sucanat (or organic brown sugar)
¼ cup apple cider vinegar
½ tsp dry mustard
4 pieces nitrate-free bacon
Grease a 2-quart covered casserole dish with olive oil. In a skillet or cast iron pan, cook bacon until browned. Place on paper towels to drain. After cooled, crumble the bacon into small pieces.
Clean skillet, heat over medium heat,then add 1-2 T EVOO. After the oil is hot, add the diced onion and cook until soft and lightly browned. Mix bacon, onion and all other ingredients in a large bowl. Place in sprayed casserole dish, and bake covered for 1 hour. Let cool a 10 minutes or so before serving.
This is our 4th fo July casserole. I modifed the recipe from it's original form which I got from a church cookbook to make it healthier.
It's a crowd pleaser, even with reduced sugar and bacon! Enjoy!
Prairie Health Companion