Baked Bean Casserole

Prep Time

20 minutes

Prep Notes

(Look for beans packed in BPA free cans with no sodium added, if possible)

Cooking Time

60 minutes


8 servings


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

1-2T. EVOO

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