Barbecued Bean Casserole


Prep Time {10 min}

Cook Time {45 min }

Serving Size {8 servings}


3 Thick Slices Bacon, diced

1 Medium Onion, chopped

2 Cups Cubed Yellow, Green and/or Red Bell Pepper, seeded

1-18 oz. Jar or 16 oz. Can Baked Beans

1-15 oz. Can Red or Kidney Beans, drained

1-15 oz. Can Butter Beans, drained

1/3 Cup Packed Light Brown Sugar

1/3 Cup Chili Sauce or Catsup

1 Tablespoon Dijon or Spicy Brown Mustard


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1. Cook bacon in a large deep skillet over medium heat until crisp. Use a slotted spoon to transfer about 1/4 cup of the bacon to a paper towel; reserve for garnish.

2. Add onion to remaining bacon and drippings in skillet. Cook 5 minutes, stirring occasionally. Add bell peppers; cook 4 minutes, stirring once. Add remaining ingredients; mix well and bring to a boil. Cover; reduce heat to low and simmer 15 minutes. Transfer to a serving dish and top with reserved bacon.

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My husband fixed this for our Thankgiving dinner with the ducks from your farm. Oh my word, I just could not eat enough of it. I'm having dinner guests over tonight and thought about this dish. I'm going to make it for them. Love it!