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.

Baked Butter Beans with Mustard
3/4 cup
25 mins
by 3.0 3  people
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Slow Cooker
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  • 8 slices bacon
  • 1 large onion, chopped (1 cup)
  • 4 16 ounce cans butter beans and/or Great Northern beans, rinsed and drained
  • 1 8 ounce container dairy sour cream
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh rosemary
  • 1 tablespoon Dijon-style mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped Italian (flat-leaf) parsley
  • 2 teaspoons finely shredded lemon peel
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.
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.
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, Monounsaturated 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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