Seven Bean Casserole
1 days ago
Skip to recipe
No picnic or backyard barbecue is complete without baked beans. If you want to really make an impression, make this this Seven Bean Casserole instead. It’s baked beans to the max.
As the recipe title implies, there are seven different types of canned beans in this dish.
The recipe is very simple since it’s a matter of just opening the cans, which you can easily do with Cutco’s Can Opener, and then chopping up some ingredients. One great tip is to chop all the veggies ahead of time so all you have to do is dump them in when needed.
Prepping the Ingredients
Cut the bacon into pieces using a Trimmer
Then use the 7-5/8″ Petite Chef to chop the onion.
Use the same knife to chop the yellow and red pepper, trying to keep all the vegetables the same size for uniform cooking. You can also mince the garlic with the 7-5/8" Petite Chef.
Add the prepared bacon, onion and bell pepper, along with the garlic, seasonings barbecue sauce, brown sugar and vinegar to the beans and mix well. Pour it all into a casserole dish and you’ve already got a home run.
Once you make this Seven Bean Casserole and people try it, it will be the baked beans recipe everyone will demand that you bring to all gatherings.
Eat It Anytime
This baked bean casserole can transition from a summer side to a fall or winter main dish with a few additions. After making and tasting it, I don’t think I’ll be eating plain old canned baked beans very much anymore. The recipe is easy and delicious and it will feed a crowd, making it the perfect potluck dish.
You can eat it as a side dish, spoon it on a hot dog or hamburger or add a pound of browned ground beef or ground sausage to make a delicious chili.
Ingredients
- 2 (15-ounce) cans pork and beans
- 1 (16-ounce) can butter beans, rinsed and drained
- 1 (16-ounce) can red kidney beans, rinsed and drained
- 1 (15 1/2-ounce) can navy beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 pound bacon strips, chopped
- 1 large onion, chopped
- 1 large sweet yellow pepper, chopped
- 1 large sweet red pepper, chopped
- 6 cloves garlic, minced
- 1 teaspoon ground chipotle pepper
- 1/2 teaspoon ground pepper
- 2 (18-ounce) bottles barbecue sauce
- 1/4 cup brown sugar
- 1/3 cup cider vinegar
- Note: We found 15, 15 1/2 and 16 ounce cans of beans, depending on the brand. Any of those sizes will work well in this recipe.
Directions
- Place all the beans in a large mixing bowl. Set aside.
- Preheat oven to 350 F.
- Cook the bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Using 3 tablespoons of the bacon drippings, (discard the rest), cook and stir the onion, yellow and red peppers, garlic, chipotle pepper and black pepper until the vegetables are tender. Add the vegetables to the beans and mix. Stir in the barbecue sauce, brown sugar and cider vinegar. Lastly, add the bacon and mix well. Pour into a large casserole dish or Dutch oven.
- Bake covered for 1 to 1 ¼ hours or until heated through.
Note: We found 15, 15 1/2 and 16-ounce cans of beans, depending on the brand. Any of those sizes will work well in this recipe.
Recommended Tools
