I make this 3 bean casserole when I want something hearty and simple that doesn’t take much effort. The bacon, onions, and beans come together in a rich sauce that’s both sweet and tangy, thanks to the slow 90-minute bake.
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Slow-Baked Comfort in Every Spoonful
I found this 3 bean casserole in my new-to-me Amish cookbook that’s over 30 years old, and it quickly became one of those recipes I reach for again and again. It’s simple, hearty, and full of that homemade flavor that only comes from slow baking. We love serving it with some biscuits or just fresh bread.
The first time I made it, I was surprised by how saucy it looked before baking. Most recipes tell you to drain the beans, but this one keeps all that liquid, and I’m glad it does. After 90 minutes in the oven, the sauce thickens perfectly, like my favorite calico beans, coating every bean in a sweet and savory glaze that tastes like it’s been simmering all day.
If it looks a little thin when you first stir it together, don’t worry. The slow bake does all the work, thickening the sauce and blending the flavors just right. It reminds me a lot of my crock pot baked beans, only this version bakes up with a little more texture and depth.
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Key Ingredients and Substitutions
- Pork and beans: These are the heart of the casserole and give it that saucy, comforting texture. Don’t drain them — the liquid helps everything bake up thick and flavorful.
- Kidney beans: Add color and a bit of firmness to balance the softer pork and beans. You can swap in pinto beans if that’s what you have in your pantry.
- Butter lima beans: Their creamy texture adds a nice contrast to the other beans. Great Northern beans work well too if you prefer a milder flavor.
- Bacon: Brings smoky, savory flavor that ties the whole dish together. I like to cook it until crisp so it holds up during baking.
- Onion: Adds a touch of sweetness and depth once it’s sautéed in a bit of bacon grease. Yellow or white onions both work fine here.
- Ketchup: Creates the tangy base for the sauce and helps everything caramelize as it bakes. Use your favorite brand — it really makes a difference.
- Brown sugar: Balances the tang of the ketchup with a warm sweetness. Light or dark brown sugar both work, depending on how deep you want the flavor.
- Mustard: Adds a little zip that keeps the sauce from being too sweet. Yellow mustard is classic, but Dijon gives a slightly sharper flavor if you like.
How to Make 3 Bean Casserole
Preparation
Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish. Chop the onion and set it aside. Measure out all remaining ingredients so they’re ready to go when you start cooking.
Step 1 – Cook the Bacon
In a large skillet over medium heat, cook the bacon until crisp, about 8–10 minutes. Remove the bacon from the pan and place it on a paper towel-lined plate to drain. Once cooled slightly, crumble or chop it into small pieces.
Step 2 – Sauté the Onions
Using about 1 tablespoon of the bacon grease left in the skillet, add the chopped onion. Cook over medium heat for 4–5 minutes, stirring occasionally, until the onions turn soft and translucent. Remove from heat and set aside.
Step 3 – Combine the Ingredients
Pour the pork and beans, kidney beans, and butter lima beans (all undrained) into the prepared baking dish. Add the cooked bacon, sautéed onions, ketchup, brown sugar, and mustard. Stir until everything is evenly combined and coated in sauce.
Step 4 – Bake the Casserole
Place the dish in the preheated oven and bake for 90 minutes. The casserole should be hot, bubbly, and thickened when done. Let it rest for about 5 minutes before serving to allow the sauce to set slightly.
Lynette’s Tip
This bean casserole gets its thickness from slow baking, which allows the bacon, onions, and beans to caramelize and blend together. If it looks a little thin at first, that’s normal — it will thicken beautifully as it cooks. Trust the process and give it the full 90 minutes for the most flavorful, saucy result.
More Bean Recipes You’ll Enjoy
3 Bean Casserole
Ingredients
- 30 oz can pork and beans
- 8 oz can kidney beans
- 8 oz can butter lima beans
- ½ lb bacon
- 1 medium onion chopped
- 1 Cup ketchup
- 1 Cup brown sugar
- 1 Tablespoon mustard
Instructions
- Preheat the oven: Set your oven to 350°F and grease an 8×8 baking pan.
- Cook the bacon: Fry the bacon in a skillet until crisp, then drain it and add it to the beans.
- Sauté the onions: Using a bit of the leftover bacon grease still in the same skillet, cook the onions until they turn soft and translucent.
- Prepare the casserole dish: Pour all the beans (undrained) into your casserole dish. Stir in the cooked bacon, sautéed onions, and all remaining ingredients until everything is well mixed.
- Bake the casserole: Place the dish in the oven and bake for 90 minutes at 350°F, until hot, bubbly, and thickened.
Notes
Variations
- Add Ground Beef: Stir in a pound of cooked ground beef before baking for a heartier version that can serve as a full meal.
- Use Different Beans: Swap in black beans or pinto beans for the kidney or lima beans to change up the flavor and texture.
- Make It Spicy: Add a few dashes of hot sauce or a pinch of chili powder to the sauce for a little heat that balances the sweetness.
Nutrition
Recipe FAQs
No, keep all the liquid from the beans. It helps create the sauce that thickens as the casserole bakes, giving it that rich, hearty texture.
The long bake time allows the sauce to reduce and the flavors to blend together. It also helps the beans, bacon, and onions caramelize for a deeper, homemade taste.
Yes, adding a pound of cooked ground beef or sausage turns it into a filling main course. Just mix it in before baking.
It’s a nice balance of both. The brown sugar and ketchup add sweetness, while the bacon, onions, and mustard give it a savory depth.
