Tennessee Three-Bean Casserole

In ‘The Complete Southern Cookbook’ by Tammy Allgood

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 4  slices bacon
• 1⁄2 lb ground beef
• 1⁄2  white onion, chopped
• 1 (15 ounce) can  pork and beans
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can baby lima beans, drained and rinsed
• 1⁄3 cup  packed light brown sugar
• 1⁄2 cup ketchup
• 3  tablespoons barbecue sauce

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease a 2-quart baking dish and set aside.
3. In a large skillet over medium heat, fry the bacon until crisp, about 8 minutes.
4. Drain on paper towels and crumble when cool enough to handle; set aside.
5. Meanwhile, brown the beef and onions in the pan drippings.
6. Cook until no pink remains in the beef, around 9 minutes; drain well.
7. In a large mixing bowl, combine the beef mixture, pork and beans, kidney beans, lima beans, brown sugar, ketchup and barbecue sauce.
8. Mix thoroughly but gently.
9. Transfer to the prepared dish and top with the bacon.
10. Bake 30 minutes, or until hot and bubbly.
11. Serve warm.