An easy, filling dish that's perfect for chilly winter nights or a quick weeknight meal. Goes wonderfully with corn cake, corn bread, or a light salad.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
510g / 18-ounce can oven-baked beans, undrained
439g / 16-ounce can dark red kidney beans, drained
439g / 16-ounce can butter beans, drained
144g / ¾ cup light brown sugar, packed
136g / ½ cup ketchup
1 tablespoon apple cider vinegar
Add beans, brown sugar, ketchup, and vinegar to a medium saucepan. Mix well and bring to a boil. Simmer uncovered, stirring frequently, until thickened, about 5 to 10 minutes.
dollop sour cream (optional)
Remove from heat and serve. Garnish with sour cream, if desired.
From MakeBetterFood.com. . (makebetterfood.com/recipes/barbecue-bean-casserole/).
Add beans, brown sugar, ketchup, and vinegar to a medium saucepan. Mix well and bring to a boil. Simmer uncovered, stirring frequently, until thickened, about 5 to 10 minutes.
Remove from heat and serve. Garnish with sour cream, if desired.
Print