print smallerlarger
Makes: 8 cups
Prep time: 15 minutes
Cooking time: 1 1⁄2 hours
Hide nutrition box
Baked Bean Medley
Photo of Baked Bean Medley
Prep time: 15 minutesCooking time: 1 1⁄2 hoursTotal time: 1 3⁄4 hours


6 slices
1 cup
chopped onion
1 clove
garlic, minced or 1/4 teaspoon garlic powder
1 can
(15 ounces) pinto beans, drained and rinsed
1 can
(15 ounces) great northern beans, drained and rinsed
1 can
(16 ounces) kidney beans, drained and rinsed
1 can
(15 ounces) garbanzo beans, drained and rinsed
1 can
(15 ounces) pork and beans
3⁄4 cup
1⁄4 cup
1⁄4 cup
brown sugar
2 Tablespoons
worcestershire sauce
1 Tablespoon
prepared mustard
1⁄4 teaspoon


  1. Preheat oven to 375 degrees.
  2. Cut bacon into bite sized pieces and place in skillet. Cook over medium heat (300 degrees in an electric skillet) until evenly browned. Remove from pan and set aside.
  3. Drain skillet, reserving 1 teaspoon of drippings. Add onion and garlic. Cook until onion is tender. Remove from skillet and add to bacon. Discard remaining drippings.
  4. Mix beans with bacon, onion, and garlic. Stir in remaining ingredients.
  5. Transfer to a 9x12 baking dish or 3 quart casserole dish. Bake in a preheated oven for 1 hour.
  6. Refrigerate leftovers within 2 hours.


  • Use any mix of beans you have.
  • Cook your own dry beans.  One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • No bacon? Use 1 teaspoon cooking oil to saute vegetables.
Serving Size: 
1/2 cup
Preparation time: 
15 minutes
Cooking time: 
1 1⁄2 hours

For tasty, healthy recipes that fit your budget, visit!