Here are two recipes, one "from scratch" that looks yummy. I hope one of them will work for you. The first is a repost from the archives.

THREE BEAN BAKED BEANS
Recipe from Verla
Date: Thursday, April 09, 1998 10:25 AM

1 (16 oz.) can drained lima beans
1 (16 oz.) can drained kidney beans
1 (28 oz.) can baked beans with brown sugar
6 slices bacon, diced
1 med. onion, diced
3/4 cup catsup
3/4 cup dark brown sugar
1 Tbsp. Worcestershire sauce
1 cup sharp grated cheddar cheese, diced

In large bowl, combine drained limas and kidney beans with baked beans.

Saute bacon and onion. Drain excess grease. Add to beans. Stir in ketchup, brown surgar and worc. sauce. Add cubed cheese. Bake in a 3 qt. casserole uncovered at 325 about 1 1/2 hours.

A new twist to ordinary baked beans/ From St. Louis Jr. League cookbook.

I used northern bean instead of limas.

Sweet Spicy Three Bean Casserole

1 cup dried kidney beans
1/2 cup dried cannelini beans
1/2 cup dried Great Northern beans

2 sprigs fresh thyme
4 T olive oil
1 large onion, chopped
1 carrot, chopped

1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 Tbsp cumin seeds, preferably toasted

1/2 cup crushed canned tomatoes
4 ripe plum tomatoes or sm can plum tomatoes
1/4 cup maple syrup
1/4 cup light brown sugar
1 bay leaf
grated rind of 1 orange
1/2 Tbsp crushed peppercorn
1/4 cup chopped fresh cilantro
2 cups water or vegetable stock
1/4 cup cider vinegar
salt to taste

Place beans in a bowl. Cover with cold water plus two inches. Add Thyme. Let soak overnight - at least 4 or 5 hours.

Heat heavy 2 to 3 quart casserole. Add olive oil. Saute onion and carrot for about 10 minutes, until onions are translucent and carrot soft. Add pepper, garlic and cumin seeds. Cook for a few minutes more.

Preheat oven to 300 degrees F. Drain beans, and add to the casserole, Together with tomatoes, maple syrup, brown sugar, bay leaf, orange rind, peppercorn, cilantro and water. Cover, and bring to slow simmer. Place casserole in oven, and cook for 1 hour.

Add cider vinegar and salt. Cook 1 hour longer, until liquid has been absorbed, but the beans are still moist. Adjust seasoning - salt and pepper, and add up to 2 more Tbsp vinegar to taste. Garnish with additional cilantro if you wish.

Editor's Note:
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"baked beans" "ground beef"

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