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    Home » Top Amish Recipes » Amish Main Dishes

    Mrs. Yoder's Bacon Four-Bean Baked Beans

    Published: Mar 26, 2016 · Updated: Mar 26, 2016 by Kevin Williams | 6 Comments

    Mrs. Yoder's Bacon Four-Bean Baked Beans

    Mrs. Yoder's Bacon Four-Bean Baked Beans

    By Kevin Williams

    No, this is recipe isn't from our Mrs. Yoder, who pens The Amish Cook column, but from an Amish woman in Highland County, Ohio. I sampled her recent several years ago at a benefit supper and I have to say it was probably the best baked bean recipe I had ever tried before despite the inclusion of, gack, Lima beans. I thought I hated Lima beans. I guess I don't when they are in this recipe swimming in bacony, saucy bliss.  This is some good stuff!

    I know many people have Easter gatherings this weekend so if you are looking for a last minute way to fix baked beans with a twist, this is a great way to do it.  Otherwise, save it for a summer picnic.

    5.0 from 2 reviews
    Mrs. Yoder's Bacon Four-Bean Baked Beans
     
    Print
    Prep time
    20 mins
    Cook time
    90 mins
    Total time
    1 hour 50 mins
     
    Serves: serves 12
    Ingredients
    • 15 ounces of kidney beans
    • 15 ounces of butter beans
    • 15 ounces of lima beans
    • 15 ounce can of drained pork and beans
    • ½ pound bacon, cut into small pieces
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • ¾ cup brown sugar
    • ½ cup ketchup
    • ½ cup vinegar
    • ¼ cup molasses
    • 1 teaspoon dry mustard
    Instructions
    1. Preheat oven to 350 degrees.
    2. Place kidney beans, butter beans, Lima beans, and pork and beans in a 2-quart casserole dish.
    3. Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes.
    4. Pour off excess fat.
    5. Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes.
    6. Pour sauce over beans in the casserole dish.
    7. Bake in the preheated oven until bubbling, 1 hour 15 minutes.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Sandy

      March 26, 2016 at 4:47 pm

      I am really loving the recipes and stories on this site.
      I try just about all of them.
      Thank you so much.

      Reply
      • Kevin

        March 26, 2016 at 11:36 pm

        Glad you are enjoying Amish365.com, Sandy, welcome!

        Reply
    2. Janet

      March 26, 2016 at 7:44 pm

      This is basically the same recipe I have used for MANY years..except I sub pinto beans for lima beans. I leave out the vinegar and ketchup and use a bottle of bar-b-q- sauce. It is a bit hit a pot-lucks and 4th of July.
      Happy Easter everyone!!!!!!!

      Reply
      • Kevin

        March 26, 2016 at 11:33 pm

        Good suggestions for modifying it, Janet, you have a Happy Easter also!

        Reply
    3. Nana

      May 26, 2018 at 9:51 am

      I have made this for years and we have dubbed it Patio Beans. I add sliced kielbossa cut into coins and diced bell pepper. Never bring back any uneaten.

      Reply
      • Kevin

        May 26, 2018 at 10:26 am

        Sounds awesome with the Kielbasa!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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