Food & Wine

Triple Bean Casserole

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Triple Bean Casserole

Start to finish: 50 minutes (15 minutes active)

Servings: 6


4 slices bacon

1 teaspoon canola oil

1 small yellow onion, chopped (about 1 cup)

2/3 cup tomato ketchup

3 tablespoons cider vinegar

2 tablespoons molasses

1 1/2 teaspoons dry mustard

1 cup water

15 1/2-ounce can great northern beans, rinsed and drained

15 1/2-ounce can black beans, rinsed and drained

15 1/2-ounce can red kidney beans, rinsed and drained


Following the package directions, cook the bacon until crisp, then crumble and set aside.

In a medium saucepan, heat oil over low. Add onions and cook, stirring often, until softened, about 5 minutes. Add the ketchup, vinegar, molasses and mustard and stir together thoroughly.

Add water, all the beans and bacon. Bring the beans to a simmer, cover and cook over low heat for 30 minutes. Serve hot or cold.

Nutrition information per serving: 278 calories; 4 g fat (1 g saturated); 6 mg cholesterol; 48 g carbohydrate; 15 g protein; 11 g fiber; 730 mg sodium.

From: The Associated Press