4 Bean Medley Recipes

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BEAN MEDLEY SALAD

A nice, tangy bean salad great for picnics. I never add salt to anything I make, so add it if you like it. Lasts about 5 days in the fridge.

Provided by C and Ds Mommy

Categories     Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10



Bean Medley Salad image

Steps:

  • Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
  • Repeat first step with the corn, and add to the beans.
  • Add remaining ingredients and mix together.
  • This recipe works best if allowed to sit for 24 hours for the flavours to blend.

1 (540 ml) can six- bean medley (or 5 bean medley if that's all you can find)
1 (340 ml) can peaches and cream corn (or sweet corn works)
1 small red onion, minced
3 green onions, chopped
3 tablespoons fresh parsley, chopped (can also use dried parsley)
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon white vinegar
1/2-1 teaspoon sugar
1 pinch fresh ground black pepper

SLOW-COOKED BEAN MEDLEY

I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 5h25m

Yield 12 servings.

Number Of Ingredients 18



Slow-Cooked Bean Medley image

Steps:

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges

1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
2 bay leaves
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

COLORFUL GREEN BEAN MEDLEY

With its bright colors, this veggie side makes a pretty partner for all kinds of meat entrees. Elke Rose - Waukesha, WI

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9



Colorful Green Bean Medley image

Steps:

  • Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, saute orange pepper and water chestnuts in butter until tender. Add the garlic, salt, onion powder, basil and pepper; cook 1 minute longer. Add beans; toss to coat.

Nutrition Facts :

1 pound fresh green beans, cut into 2-inch pieces
1 medium sweet orange pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons butter
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon coarsely ground pepper

4 BEAN BAKED BEANS

Make and share this 4 Bean Baked Beans recipe from Food.com.

Provided by Kritty

Categories     Beans

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9



4 Bean Baked Beans image

Steps:

  • In large pan combine onion and bacon or sausage. Saute until onions are tender and meat is cooked through.
  • Add beans and stir.
  • Add remaining ingredients and stir until sugar is dissolved.
  • Cook until heated through.

Nutrition Facts : Calories 307, Fat 2.5, SaturatedFat 0.8, Cholesterol 8.3, Sodium 845.1, Carbohydrate 59.6, Fiber 14, Sugar 8.7, Protein 15.4

2 (15 ounce) cans pork and beans
1 (15 ounce) can butter beans (drained)
1 (15 ounce) can lima beans (drained)
1 (15 ounce) can red beans (drained)
1/4 cup bacon (cooked and crumbled) or 1/4 cup sausage (cooked and crumbled)
1/4 cup brown sugar
3 tablespoons ketchup
1 tablespoon mustard
1 onion (chopped fine)

BAKED BEANS MEDLEY

My husband thinks that summer and this recipe go hand in hand. It is wonderful with grilled dinners. I pulled this out of a magazine a long time ago and have since lost the original copy. I have sometimes used Bush's Original Baked Beans in lieu of Campbells Pork and Beans (what I had on hand). When I substitute with Bush's baked beans I have reduced brown sugar a bit. When I have had large crowds I have added an additional can of baked beans/pork & beans and it was wonderful. :) I am posting recipe as written- for safe keeping :)

Provided by Chez Michelle

Categories     Beans

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 10



Baked Beans Medley image

Steps:

  • Preheat oven to 375°F.
  • In large skilled cook the bacon until crisp. Transfer the bacon to paper towels and drain, then crumble the bacon. Remove the bacon drippings from the skillet: reserve 2 to 3 Tbs, depending upon taste.
  • Return the reserved drippings to the skillet. Cook and stir the onion and green sweet pepper in the drippings until tender. Add the brown sugar, white vinegar and water. Simmer, uncovered, about 10 minutes or until the mixture thickens a bit, stirring occasionally.
  • Stir the pork and beans, lima beans, red kidney beans, butter beans and crumbled bacon into the brown sugar -vinegar mixture in the skillet. Pour bean mixture into a 2 quart casserole dish.
  • Bake the beans, covered in the 375°F oven for 30 minutes. Remove from the oven: stir the beans and bake, uncovered, for 45 minutes more , stirring twice.
  • Enjoy!

Nutrition Facts : Calories 352.6, Fat 17.8, SaturatedFat 5.9, Cholesterol 29.2, Sodium 730.7, Carbohydrate 39.4, Fiber 5.2, Sugar 21.1, Protein 10.4

1 lb sliced bacon
1 green bell pepper, chopped
1 medium onion, chopped
1 cup packed brown sugar
1/4 cup white vinegar
1/4 cup water
1 (21 ounce) can pork and beans in tomato sauce
1 (16 ounce) can lima beans, drained
1 -16 ounce red kidney beans, drained
1 (16 ounce) can butter beans, drained

VEGETABLE-BEAN SOUP

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12



Vegetable-Bean Soup image

Steps:

  • In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

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