Five Bean Casserole Crockpot Recipes

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SLOW COOKER GREEN BEAN CASSEROLE



Slow Cooker Green Bean Casserole image

I was on a search for a slow cooker green bean casserole to take to a friend's house for Thanksgiving dinner. I couldn't find one I liked, so I mixed and matched and came up with this one! It was so good that I didn't have any leftovers. Happily fed 8 adults and 3 children. Use different spices for your taste! I added some onion powder and Italian seasonings. After you serve, leave the lid off of the slow cooker so the french-fried onions remaining crispy on top. You could also use cream of mushroom soup in place of the cream of chicken.

Provided by [email protected]

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 5h10m

Yield 8

Number Of Ingredients 7

2 (16 ounce) packages frozen cut green beans
2 (10.75 ounce) cans cream of chicken soup
⅔ cup milk
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) can French-fried onions, divided

Steps:

  • Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker.
  • Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 22.9 g, Cholesterol 12.1 mg, Fat 16.7 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 836.9 mg, Sugar 4.3 g

FIVE BEAN CASSEROLE



Five Bean Casserole image

This is a sweet and sour casserole with bacon and beans.

Provided by Joan

Categories     Side Dish     Casseroles

Time 2h40m

Yield 12

Number Of Ingredients 12

½ pound bacon
2 cups chopped onion
½ cup packed brown sugar
1 teaspoon mustard powder
½ teaspoon garlic powder
1 teaspoon salt
½ cup cider vinegar
1 (15 ounce) can butter beans
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (28 ounce) can baked beans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
  • In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 45.9 g, Cholesterol 6.9 mg, Fat 3.4 g, Fiber 9.1 g, Protein 12.2 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15.6 g

FIVE BEAN CASSEROLE



Five Bean Casserole image

Make and share this Five Bean Casserole recipe from Food.com.

Provided by MJMommy13

Categories     Beans

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

4 ounces bacon, diced
1 medium yellow onion, chopped
1 (14 ounce) can butter beans
1 (14 ounce) can lima beans
1 (14 ounce) can great northern beans
1 (14 ounce) can kidney beans
1 (14 ounce) can pork and beans
1 tablespoon liquid smoke
1/2 cup catsup
2 teaspoons salt
1 teaspoon mustard
2 teaspoons vinegar
1/3 cup brown sugar

Steps:

  • Brown bacon. Add onion and cook while you get other ingredients ready. Drain half or more of juice from each can of beans, except for pork and beans. Combine all ingredients in very large casserole dish. Stir in the bacon and onion. Bake, uncovered, for 1 hour at 350°F Can also add cut up smoked kielbasa, sliced pepperoni or cooked italian sausage prior to cooking in oven. I've also done this in the crockpot instead of the oven by cooking for 8-10 hours on low.

Nutrition Facts : Calories 224, Fat 5.4, SaturatedFat 1.8, Cholesterol 9, Sodium 1003, Carbohydrate 35.9, Fiber 7.8, Sugar 9.2, Protein 9.9

SLOW-COOKER 5-BEAN CASSEROLE



Slow-Cooker 5-Bean Casserole image

Number Of Ingredients 10

1 (14 1/2-ounce) can green beans, drained
1 (16-ounce) can lima beans, drained
1 (16-ounce) can pork & beans
1 (16-ounce) can black beans
1 (15 1/2-ounce) can chili beans
1 (10 3/4-ounce) can tomato soup
1 (6-ounce) can tomato paste
1 cup barbecue sauce
1 cup brown sugar, packed
1 pound ground mild or hot sausage, browned and drained

Steps:

  • Combine beans in a slow cooker; set aside. Mix together remaining ingredients; stir into beans. Cover and cook on high setting for 3 to 4 hours. Tip: Did you know bread will stay freshest if it's stored on the counter, not refrigerated. Or drop it into a freezer bag and freeze for up to a month. Pop a frozen slice or 2 into the toaster for immediate use or let it thaw at room temperature.

Nutrition Facts : Nutritional Facts Serves

THREE BEAN CROCK POT CASSEROLE



Three Bean Crock Pot Casserole image

Easy three beans and three steps (a,b,c). Good for open houses or where people drop in. Stays warm in crock pot. I kinda think this is from the 1950's. My great grandma, my grandma, my mom and now I cook it. One of my sisters cooks it and I'm working on my daughter to cook it too! (diabetes substitutions at bottom of recipe).

Provided by barbaja w.

Categories     Beans

Time 36m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 cup warm water
2 (15 ounce) cans baked beans, Bush name, undrained
2 (12 ounce) cans lima beans, drained
2 (12 ounce) cans kidney beans, drained
2 1/3 cups ketchup
1/4 cup picnic prepared mustard
1/3 cup brown sugar or 1/3 cup dark molasses
2/3 cup wrights liquid smoke
1/3 cup genuine apple cider vinegar
2 lbs lean hamburger
1/4-1/2 cup chopped onion
1 cup Spam (optional) or 1 cup ham, chopped (optional)

Steps:

  • (Diabetes substitutions at bottom of recipe).
  • Before Part take 1 cup warm water and put it into the crock pot and turn it on high. This is sort of to preheat the pot; without water it would crack see.
  • Part take the beans section and warm in microwave or on stove top until steaming. Stir and pour into the crock pot (nice to use maple or honey flavor beans).
  • Part ketchup, mustard, brown sugar, liquid smoke, vinegar. This is like a sauce. Simmer and stir on stove top or microwave until turns brown and smells less vinegary (20 minutes maybe). Dump into the crock pot and stir well.
  • Part meat and onion; brown on stove top or in microwave together then dump it in pot.
  • See how it goes a, b c all warm before going into the pot. Put on the lid and keep on high for on hour and 5-8 hours on low then serve with rice and cornbread, cheese shredded on top or glass of milk Complete meal for open houses or crowds of people. Stays warm in pot and is easy to self serve.
  • Diabetes substitutions: Can substitute tomato paste for ketchup and powdered mustard for regular. Add water a little and artificial sweetener comes in brown sugar flavor. The Bush baked beans can use navy beans plain and use brown rice instead of white rice. See these are all diabetes or trying to lose wight substitutions. You can also add wheat germ to the corn bread.

SLOW-COOKED BEAN CASSEROLE



Slow-cooked bean casserole image

A hearty dish full of rustic flavour

Provided by Anne Willan

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 6

500g dried red kidney beans
350g piece bacon , with rind
1 onion , peeled and studded with 2 cloves
large bouquet garni
4 large garlic cloves , peeled
400ml red wine

Steps:

  • Generously cover the beans with cold water and leave to soak overnight, then drain.
  • Heat the oven to 160C/Gas 3/fan oven 140C. Cut the bacon rind off in one piece and put it in the bottom of a medium-sized casserole. Add the beans, onion, bouquet garni, garlic and some pepper and bury the meat in the beans. Pour in enough water to cover the beans generously and add the lid. Bake until the beans are very soft and a few start to burst. This can take 1-3 hours, depending on the age and type of bean and the thickness of the pot, so check occasionally to see how they are doing. If the beans begin to dry, add more water. The liquid should have evaporated so that the beans are moist but not soupy. If the liquid is too thin, take the lid off for the last half hour's cooking, or at the end of cooking, boil the pot on top of the stove to evaporate the liquid.
  • When the beans are tender, stir in the wine and some salt and pepper. Cover and leave to cool for about an hour, so the beans absorb the wine. Remove the bacon and discard the onion and bouquet garni. Dice the bacon and stir it into the beans. The bacon rind can be discarded, or diced and added to the pot.
  • Reheat the beans and, if too much liquid remains, boil to reduce it. Taste, adjust the seasoning and serve.

Nutrition Facts : Calories 457 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 13 grams fiber, Protein 27 grams protein, Sodium 2.72 milligram of sodium

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