Ingredients
- 1 (15 ounce) can black beans
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can butter beans
- 1 (15 ounce) can lima beans, drained
- 1 cup packed brown sugar
- 1 cup chopped onion
- ½ cup fresh tomato sauce
- ½ cup chopped celery
- 3 tablespoons white wine vinegar
- 1 teaspoon mustard powder
Why This Recipe Is A Must Try
Full of colorful vegetables and hearty beans, making it both nutritious and satisfying. It’s a great way to enjoy a variety of flavors and textures in one bowl. Plus, it’s easy to customize with your favorite veggies or spices.
Tips For Best Results
- Use fresh or frozen vegetables to keep the dish vibrant and crisp.
- Rinse canned beans well to reduce sodium and improve taste.
- Cook beans just until tender to avoid mushiness and maintain a nice bite.
- Rinse canned beans well to reduce sodium and improve taste.
- Cook beans just until tender to avoid mushiness and maintain a nice bite.
Directions
Heat your oven to 350°F (175°C). In a large casserole dish, mix together the black beans, kidney beans, butter beans, lima beans, brown sugar, chopped onion, tomato sauce, celery, vinegar, and mustard powder until everything is well combined. Cover the dish tightly with aluminum foil and pop it into the oven. Let it bake for about an hour, giving the flavors plenty of time to meld together. When it’s done, take it out and give it a good stir before serving.
Best Ways To Serve
Serve warm as a main dish or a side alongside grains like rice or quinoa. It also pairs well with a dollop of yogurt or a sprinkle of fresh herbs for added freshness and creaminess.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it feels dry. This mix also freezes well for up to 3 months.
