Baked Butter Beans with Mustard

Sour cream turns these baked beans into a creamy delight. And, of course, bacon can't be beat in this picnic or potluck favorite.



by 3  people


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Servings: 10
Serving size: 3/4  cup
Prep Time: 25 mins
Related Categories: Slow Cooker
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Ingredients
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    8   slices 
    bacon
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    1   large 
    onion, chopped (1 cup)
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    4  16  ounce cans 
    butter beans and/or Great Northern beans, rinsed and drained
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    1  8  ounce container 
    dairy sour cream
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    1/2  cup 
    chicken or vegetable broth
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    1   tablespoon 
    all-purpose flour
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    1   tablespoon 
    snipped fresh rosemary
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    1   tablespoon 
    Dijon-style mustard
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    1/4  teaspoon 
    freshly ground black pepper
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    2   tablespoons 
    chopped Italian (flat-leaf) parsley
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    2   teaspoons 
    finely shredded lemon peel

Directions
1.
Preheat oven to 325 degrees F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.
2.
In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole. Bake, covered, 45 minutes, stirring once halfway through.
3.
In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving. Makes 10 (3/4-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 247, Fat, total (g) 10, chol. (mg) 20, sat. fat (g) 5, carb. (g) 26, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 2, pro. (g) 12, vit. A (IU) 194.36, vit. C (mg) 2.95, Thiamin (mg) 0.04, Riboflavin (mg) 0.07, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 892, Potassium (mg) 476, calcium (mg) 90.87, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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