May makes us think of picnics and springtime foods. And what’s a picnic without a side of baked beans? We decided to boost the basic bean blend, so we made Sweet-Sour Bean Trio. The onion, mustard, garlic, and vinegar add some kick and the brown sugar keeps it sweet and flavorful. We loved this dish for the ease, presentation and…of course…the flavor. What’s your favorite side dish to take on a picnic?
Sweet-Sour Bean Trio
Fix-It and Forget-It Lightly, page 105
Makes 8 servings
Ideal slow-cooker size: 3½-quart
4 slices lean bacon
1 onion, chopped
¼ cup brown sugar
1 tsp. prepared mustard
1 clove garlic, crushed
½ tsp. salt
¼ cup vinegar
16-oz. can low-sodium lima beans, drained
16-oz. can low-sodium baked beans, undrained
16-oz. can low-sodium kidney beans, drained
1. Brown bacon in a nonstick skillet. Crumble. Combine bacon, 2 Tbsp. drippings from bacon, onion, brown sugar, mustard, garlic, salt, and vinegar.
2. Mix with beans in slow cooker.
3. Cover. Cook on low 6-8 hours.
Note: These beans are a good side dish or are good served over rice.
Per Serving: 210 calories (20 calories from fat), 2g total fat (0.5g saturated, 0gtrans), 5mg cholesterol, 570mg sodium, 40g total carbohydrate (9g fiber, 15g sugar), 11g protein, 4%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 10%DV iron.