Best 11 Three Bean Bacon Medley Recipes

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Discover the perfect Three Bean Bacon Medley recipe to tantalize your taste buds! This hearty dish combines the smoky flavor of bacon with the delightful texture of three distinct beans, creating a symphony of flavors. Whether you're looking for a satisfying side dish or a complete meal, this medley will surely impress. With its simple ingredients and easy-to-follow instructions, you'll be able to whip up this culinary masterpiece in no time. So get ready to experience a delightful blend of flavors and textures as you embark on this culinary journey.

Here are our top 11 tried and tested recipes!

THREE-BEAN BAKED BEANS



Three-Bean Baked Beans image

I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. -Julie Currington, Gahanna, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1/2 pound ground beef
5 bacon strips, diced
1/2 cup chopped onion
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
2 cans (16 ounces each) pork and beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain., Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 269 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 708mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 7g fiber), Protein 13g protein.

CORN AND BEAN MEDLEY



Corn and Bean Medley image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 2 quarts, about 8 servings

Number Of Ingredients 12

6 slices thick-cut bacon, diced
1 large red onion, chopped
2 teaspoons minced garlic
4 ears of corn, kernels and milk scraped from cobs (about 3 cups)
1 1/2 teaspoons finely chopped fresh thyme leaves
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 cups cooked pinto beans, drained (cooked until just tender)*
2 cups cooked navy or cannellini beans, drained (cooked until just tender)*
2 cups cooked black beans, drained (cooked until just tender)*
2 cups chicken stock or canned low-sodium chicken broth
1/3 cup thinly sliced green onions

Steps:

  • In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.

BETTY'S 3-BEAN HOT DISH (A LA MINNESOTA)



Betty's 3-Bean Hot Dish (a la Minnesota) image

My dearest 80-something friend Betty gave me this sensational, hearty recipe for a 3-bean hot dish. She's Finnish, I believe this has roots to home, and it's really tasty! My hubby, who hates beans, demanded I get the recipe. We first devoured it at Betty and Jim's 60th wedding anniversary! Perfect for potlucks.

Provided by MrsWifey/Mommy

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

¼ pound bacon
1 pound ground beef
1 onion, diced
1 (15 ounce) can pork and beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
½ cup ketchup
½ cup brown sugar
2 tablespoons white vinegar
1 tablespoon yellow mustard

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel.
  • Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more.
  • Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 44.7 g, Cholesterol 43.6 mg, Fat 11.9 g, Fiber 7.5 g, Protein 19.7 g, SaturatedFat 4.4 g, Sodium 810 mg, Sugar 22.3 g

THREE BEAN POTLUCK CASSEROLE



Three Bean Potluck Casserole image

This a great dish for a crowd--it can be doubled or tripled. Ingredients can be kept on hand and preparation is simple and fast! Also can be made in slow cooker.

Provided by THREADS321

Categories     Side Dish

Time 1h15m

Yield 5

Number Of Ingredients 10

½ pound bacon
1 pound ground beef
1 onion, chopped
½ cup ketchup
¾ cup brown sugar
1 tablespoon vinegar
1 teaspoon dry mustard
1 (16 ounce) can baked beans
1 (15.25 ounce) can kidney beans
1 (15 ounce) can butter beans

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, break into medium pieces and set aside. In same skillet, brown beef and onion. Drain fat.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon/beef mixture in a large bowl and stir in the ketchup, sugar, vinegar, mustard, baked beans, kidney beans (with liquid) and butter beans (with liquid). Mix well.
  • Spoon casserole mixture into a 9x13 inch baking dish and bake in the preheated oven for 1 hour, uncovered.

Nutrition Facts : Calories 734.2 calories, Carbohydrate 72.6 g, Cholesterol 86.6 mg, Fat 35.6 g, Fiber 12.1 g, Protein 34 g, SaturatedFat 12.4 g, Sodium 1497.9 mg, Sugar 35.8 g

THREE-BEAN CHILI WITH BACON



Three-Bean Chili with Bacon image

You will love this colorful, delicious and healthy three-bean chili. Roasted bell peppers and bacon add an extra flavor kick.

Provided by Heavenly Home Cooking

Categories     Main Dishes/Entrees

Time 40m

Number Of Ingredients 19

2 large green bell peppers
2 large red bell peppers
3 tablespoon olive oil (extra virgin)
1 large yellow onion (chopped)
8 oz. bacon (I used maple) (cut into 1-inch pieces)
4 cloves garlic (minced)
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 15 oz. can black beans
1 15 oz. can red kidney beans
1 15 oz. can white kidney beans
2 15 oz. cans diced tomatoes
1/3 cup fresh cilantro (chopped)
shredded cheddar cheese
shredded Monterey Jack cheese
2 scallions (green onions) (thinly sliced)

Steps:

  • Position your oven rack 4 inches from broiler. Preheat the broiler. Place the bell peppers on a baking sheet lined with aluminum foil. Broil, turning frequently with tongs, until the skin blackens all over, about 10 minutes. Transfer the peppers to a bowl and cover with a plate, and steam until the skin loosens, about 10 minutes. Peel, remove stem and seeds and coarsely chop. Set aside.
  • In a large soup pot, heat the oil over medium heat. Add the onion and bacon and saute, stirring constantly, until the onion is soft and lightly golden, about 6 minutes.
  • Stir in the garlic, chili powder, oregano, cumin, red pepper flakes, and salt. Cook until fragrant, 1-2 minutes. Add the roasted peppers, beans, tomatoes, and cilantro and cook until everything is heated through, about 5-6 minutes.Ladle the chili into individual bowls and sprinkle with the cheese and scallions.

Nutrition Facts : Calories 271 kcal, Carbohydrate 11 g, Protein 7 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 670 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

THREE-BEAN MEDLEY



Three-Bean Medley image

This recipe has many of my favorite ingredients including pinto, lima, and white beans along with dijon mustard. I havent made it yet but when I saw it in the emailed newsletter from My Daily Moment I knew I had to save it to try later.

Provided by lauralie41

Categories     Beans

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/3 cup brown sugar, packed
1/4 cup ketchup
2 tablespoons Dijon mustard
1/8 teaspoon black pepper
16 ounces white beans
16 ounces pinto beans, drained
15 1/2 ounces lima beans, drained

Steps:

  • Preheat your oven to 350 degrees.
  • In a 1 1/2 quart casserole dish add the brown sugar, ketchup, dijon mustard, and black pepper stirring until well combined.
  • Gently stir in the beans and cover casserole dish. Bake for 40 minutes are until beans are heated through.

Nutrition Facts : Calories 229.9, Fat 0.8, SaturatedFat 0.1, Sodium 271, Carbohydrate 45.6, Fiber 9.9, Sugar 10.8, Protein 11.7

PASTA WITH THREE BEANS AND BACON



Pasta with Three Beans and Bacon image

Categories     Bean     Cheese     Mushroom     Pasta     Tomato     Side     Sauté     Quick & Easy     Dinner     Bacon     Winter     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8 to 10 as a side dish

Number Of Ingredients 10

6 bacon slices, chopped
2 medium onions, chopped
1/2 pound mushrooms, sliced
1 1/2 tablespoons chopped garlic
1 tablespoon dried oregano
1 cup dry red wine
3 15- to 16-ounce cans of beans (preferably a variety, such as kidney, black and small white), drained
2 14 1/2-ounce cans of diced tomatoes in juice
12 ounces penne pasta, freshly cooked
2 cups grated Parmesan cheese

Steps:

  • Sauté chopped bacon in heavy large pot over medium-high heat until fat is rendered, about 5 minutes. Add onions, mushrooms, garlic and oregano and sauté until onions are soft, about 8 minutes. Add wine and bring to boil. Add beans and tomatoes with juices. Reduce heat to medium. Simmer until liquid thickens and flavors blend, stirring occasionally, about 25 minutes.
  • Mix in pasta and 3/4 cup cheese and simmer 2 minutes. Season to taste with salt and pepper.
  • Transfer pasta to large bowl. Serve, passing remaining cheese.

BEEF AND BEAN MEDLEY



Beef and Bean Medley image

Make and share this Beef and Bean Medley recipe from Food.com.

Provided by weekend cooker

Categories     One Dish Meal

Time 4h15m

Yield 6-8 dishes, 6-8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 onion, chopped
6 slices bacon, cooked and crumbled
2 (15 ounce) cans pork and beans
1 (15 ounce) can butter beans, rinsed, and draained
1 (15 ounce) can kidney beans, rinsed and drained
1/2 cup ketchup
1/2 cup packed brown sugar
3 tablespoons vinegar
1 (13 ounce) bag corn chips
1 (8 ounce) package shredded cheddar cheese
1/8 teaspoon pepper
1/4 teaspoon oregano

Steps:

  • In a medium size skillet, brown ground beef, and onion, drain and transfer to a 4-5 quart slow cooker.
  • Add bacon, and all 4 cans of beans.
  • In a medium bowl, combine ketchup, brown sugar, vinegar, pepper, and oregeno.
  • Add to slow cooker and stir.
  • Cover and cook on low for 4-6 hours.
  • When ready to serve, spoon over corn chips, and sprinkle cheese over top.

Nutrition Facts : Calories 1081.2, Fat 50.9, SaturatedFat 17.7, Cholesterol 115.3, Sodium 2125.7, Carbohydrate 115.4, Fiber 17.9, Sugar 25.2, Protein 46.2

SAUTéED VEGETABLE MEDLEY WITH BACON



Sautéed Vegetable Medley with Bacon image

Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

1/2 lb. French green beans, trimmed
2 cups thin diagonally cut carrot slices
4 slices OSCAR MAYER Bacon, cut into 1/4-inch-thick slices
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 Tbsp. butter
1/2 lb. sugar snap peas, trimmed, cut lengthwise in half
1 cup frozen peas
2 Tbsp. chopped fresh dill, divided

Steps:

  • Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
  • Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

FOUR-BEAN MEDLEY



Four-Bean Medley image

This side dish always gets compliments. It's easy to make ahead and simmer in the slow cooker, so it's super convenient to take to potlucks and church get-togethers. -Susanne Wasson, Montgomery, New York

Provided by Taste of Home

Categories     Side Dishes

Time 6h40m

Yield 10 servings.

Number Of Ingredients 11

8 bacon strips, diced
2 medium onions, quartered and sliced
3/4 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 can (16 ounces) baked beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained

Steps:

  • In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder., Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 297 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 920mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 8g fiber), Protein 10g protein.

THREE-BEAN MEDLEY



Three-Bean Medley image

Kidney beans, garbanzo beans and green beans are marinated in a dressing of mustard and cider vinegar for a delicious side dish.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 8 servings.

Number Of Ingredients 6

1/4 cup HEINZ Yellow Mustard
1/4 cup HEINZ Apple Cider Vinegar
1 Tbsp. sugar
1 can (15 oz.) kidney beans, drained, rinsed
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 pkg. (10 oz.) frozen green beans, thawed

Steps:

  • Mix mustard, vinegar and sugar in large bowl until sugar is dissolved.
  • Add beans; stir. Cover.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 130, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 7 g

Tips:

  • Choose the right beans: For this recipe, pinto beans, kidney beans, and black beans are used. Feel free to substitute other bean varieties such as cannellini beans, navy beans, or great northern beans.
  • Soak the beans overnight: Soaking the beans overnight helps to reduce the cooking time and makes them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a large pot, then removing them from the heat and letting them sit for an hour.
  • Use good quality bacon: The bacon is one of the main flavors in this dish, so it's important to use good quality bacon. Look for bacon that is thick-cut and has a good amount of marbling.
  • Cook the bacon until it's crispy: Crispy bacon adds a lot of flavor and texture to the dish. Cook the bacon until it's golden brown and crispy, but not burnt.
  • Use a variety of vegetables: The vegetables in this recipe add flavor, color, and nutrition. Feel free to add other vegetables such as diced carrots, celery, or bell peppers.
  • Season the dish well: Season the dish generously with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Simmer the dish for at least 30 minutes: Simmering the dish for at least 30 minutes allows the flavors to meld and develop. The longer you simmer the dish, the more flavorful it will be.

Conclusion:

This three-bean bacon medley is a hearty, flavorful, and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up any leftover beans or bacon that you have on hand. Serve it with rice, cornbread, or your favorite side dish.

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