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Bacon-Bean Bake

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  Bacon slices 10 , cut into 1-inch pieces
  Chopped onion 1 Cup (16 tbs)
  Canned lima beans 30 Ounce, drained, liquid reserved
  Canned red kidney beans 30 Ounce, drained, liquid reserved
  Canned tomato sauce 8 Ounce
  Molasses 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Dry mustard 1 Teaspoon
  Salt 1 Teaspoon

Place bacon in 3-qt.CORNING WARE® casserole.
Cover; microwave 8 minutes or until lightly browned; stir once.
Remove bacon.
Add onions to drippings.
Microwave uncovered 4 minutes, until onions are limp but not browned.
Blend bean liquids; pour 1/3 c.of liquids into onions along with tomato sauce, molasses, vinegar, mustard and salt; stir.
Add bacon and beans; stir to combine.
Cover; microwave 20 minutes, stirring twice, until liquid is bubbling and some-what thickened.
Macaroni and cheese, scalloped potatoes and such appear more appetizing with a top that is crisp and brown.
CORNING WARE® casseroles, without their glass covers, can be placed under a broiling element just before serving to give food that golden appearance.
Prepare individual servings of your favorite casserole or save leftovers for another meal.
Refrigerate or freeze the food in small dishes that go directly from the freezer to the oven.
No extra dishes to wash.
Plastic covers provide air-tight storage, but cannot be used in the microwave oven.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 299 Calories from Fat 22

% Daily Value*

Total Fat 3 g4%

Saturated Fat 0.62 g3.1%

Trans Fat 0 g

Cholesterol 2.9 mg1%

Sodium 1343.5 mg56%

Total Carbohydrates 58 g19.2%

Dietary Fiber 13.2 g52.9%

Sugars 14.3 g

Protein 14 g27.2%

Vitamin A 3.3% Vitamin C 10.3%

Calcium 7.6% Iron 16.3%

*Based on a 2000 Calorie diet

Bacon-Bean Bake Recipe