Vegetarian Barbecue Bean Casserole

Vegetarian Barbecue Bean Casserole

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.
  • Prep: 5 min
  • Cook: 15 min
  • Total: 20 min
  • Serves 6
Vegetarian Barbecue Bean Casserole

Carbohydrate Counts

Carbs-per-gram ratio: 0.2781

Serving Size 220g (about 61g carbs)

Carb calculations Weight Carbs
Can oven baked beans 510g (98g)
Can dark red kidney beans 439g (64g)
Can butter beans 439g (54g)
Light brown sugar 144g (144g)
Ketchup 136g (24g)
Net Weight 1381g (384g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 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.
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