Best 8 Moms Bean Medley Recipes

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**Dig into the Hearty Goodness of Mom's Bean Medley: A Culinary Journey through Comfort, Health, and Flavor**

Embark on a culinary adventure with Mom's Bean Medley, a delightful collection of easy and delicious recipes that showcase the versatility and goodness of beans. Discover a symphony of flavors and textures as you explore a range of dishes, from classic favorites to innovative creations, all centered around the humble bean. Whether you're a seasoned home cook or just starting your culinary exploration, this medley of recipes promises to satisfy your cravings and nourish your body. From hearty soups and stews to refreshing salads and flavorful sides, Mom's Bean Medley has something for every palate and occasion. Get ready to embrace the wholesome goodness of beans as you embark on this delectable journey.

Here are our top 8 tried and tested recipes!

SLOW-COOKED BEAN MEDLEY



Slow-Cooked Bean Medley image

I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 5h25m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
2 bay leaves
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

Steps:

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges

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.

MOM'S BAKED BEANS



Mom's Baked Beans image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 10 servings

Number Of Ingredients 7

1 pound bacon
1 onion, chopped
6 cloves garlic, chopped
Four 15-ounce cans baked beans, drained
1/2 cup light molasses
1 cup dark brown sugar
1 cup barbecue sauce

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a plate with a paper towel. In a saute pan over medium heat, add the bacon. Cook until tender and cooked but not crisp, flipping once, about 8 minutes. Remove to the paper-towel lined plate. Let cool and then chop.
  • To the pan with the bacon drippings, add the onion and cook until tender, soft and translucent, about 7 minutes. Add the garlic and cook until fragrant, another 1 to 2 minutes. Remove from heat.
  • To a large bowl, add the baked beans, molasses, dark brown sugar, barbecue sauce and bacon mixture. Pour the mixture into a 9-by-13-inch baking dish and bake, uncovered, for about 1 hour. Remove from the oven and let cool for at least 10 minutes before serving.

BEAN VEGETABLE MEDLEY



Bean Vegetable Medley image

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

Provided by Rita1652

Categories     Beans

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
1 large onion, diced
2 stalks celery, sliced
1 medium green pepper, cut into strips
2 medium tomatoes, diced
2 cups red kidney beans, drained
1 (10 ounce) packet frozen baby lima beans
1 cup quick-cooking barley
2/3 cup parsley, Chopped
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1/4 teaspoon black pepper, Ground
3 cups boiling water
2 tablespoons cheddar cheese, Grated

Steps:

  • Heat oil in a large skillet.
  • Add onion, celery, and green pepper.
  • Cook slowly for 10 minutes.
  • Do not brown.
  • Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper.
  • Transfer mixture to a buttered 2-to 3 quart casserole with lid.
  • Add boiling water.
  • Cover.
  • Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed.
  • Sprinkle with grated cheese before serving.
  • Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter.
  • Tips: This dish can be assembled and baked later.
  • Add the boiling water just before baking.
  • Baking time should be increased by 15 minutes when starting refrigerated temperature.

Nutrition Facts : Calories 513.1, Fat 13.5, SaturatedFat 2.5, Cholesterol 3.7, Sodium 968.5, Carbohydrate 80.8, Fiber 21.3, Sugar 5.1, Protein 21.3

BEAN MEDLEY SALAD



Bean Medley Salad image

A nice, tangy bean salad great for picnics. I never add salt to anything I make, so add it if you like it. Lasts about 5 days in the fridge.

Provided by C and Ds Mommy

Categories     Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (540 ml) can six- bean medley (or 5 bean medley if that's all you can find)
1 (340 ml) can peaches and cream corn (or sweet corn works)
1 small red onion, minced
3 green onions, chopped
3 tablespoons fresh parsley, chopped (can also use dried parsley)
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon white vinegar
1/2-1 teaspoon sugar
1 pinch fresh ground black pepper

Steps:

  • Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
  • Repeat first step with the corn, and add to the beans.
  • Add remaining ingredients and mix together.
  • This recipe works best if allowed to sit for 24 hours for the flavours to blend.

BAKED BEAN MEDLEY



Baked Bean Medley image

This is another recipe that I got from a mother from my son's preschool. I've tried this and it is really easy to make and honestly tastes like home-made "baked all day" stuff! I did tweak it just a bit for our taste -- like by adding molasses...But anyway, it's very filling and the kids love it when I make this with a side of cornbread. Very good!

Provided by Stacky5

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb ground chuck
1 1/2 cups onions, chopped
2 (31 ounce) cans pork and beans
1 (15 ounce) can kidney beans
1 (15 ounce) can red beans
1 (15 ounce) can lima beans
3/4 lb bacon, cooked, drained and chopped
1 1/2 cups hickory smoked flavor barbecue sauce
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons dark molasses
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Brown ground chuck with the onion until done. Drain fat.
  • Drain 1 can pork 'n beans, kidney beans and lima beans. Add all beans into the meat mixture and pour into a 2 quart baking dish.
  • Add bacon, BBQ sauce, sugar, vinegar, molasses, salt and pepper. Mix thoroughly.
  • Cover and bake for 1 hour in a preheated 350 degree oven.

Nutrition Facts : Calories 884, Fat 33.5, SaturatedFat 11.9, Cholesterol 85.2, Sodium 2387.9, Carbohydrate 113.3, Fiber 22.4, Sugar 30.8, Protein 37.4

MOMS EASY BAKED BEANS



Moms Easy Baked Beans image

My mom has been making these easy beans for as long as I can remember, every one loves them. Hope your family does also.

Provided by Todd Feldt

Categories     Beans

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (28 ounce) can bush onion baked beans
1 (28 ounce) can bush maple & brown sugar baked beans
1/2 cup light brown sugar
1 tablespoon yellow mustard
1/2 cup ketchup
4 -5 pieces bacon, any flavor

Steps:

  • Simple!
  • Mix all ingredients.
  • Cut up bacon in 1 inch pieces and top the mixture.
  • Bake at 325 for 2 hrs or until cooked down and bacon is fully cooked.
  • Note! you can also add some BBQ sauce to change it up.
  • Enjoy!

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

Tips:

  • To save time, use canned beans instead of dried beans. Just be sure to rinse and drain them well before using.
  • If you don't have any vegetable broth on hand, you can use water instead. But for a more flavorful soup, use broth.
  • Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
  • To make the soup heartier, add some cooked meat, such as chicken, beef, or sausage.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Mom's Bean Medley is a delicious and easy-to-make soup that's perfect for a cold winter day. It's also a great way to use up leftover beans. With its simple ingredients and hearty flavor, this soup is sure to become a family favorite.

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