Braised Beans with Bacon & Pears

Makes 6 Servings


  • 2 cans (15 ounces each) Bartlett pears, diced and drained
  • 1 can (15 ounces) white navy beans, drained
  • 1 can (15 ounces) kidney beans, drained
  • 1 can (15 ounces) chili beans, drained
  • 1 yellow onion, sliced into thin rings
  • 6 ounces turkey bacon, cooked and crumbled
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch

    Cook bacon in a skillet over medium heat until crisp. Remove and drain on paper towel. Reserve. Brown onions in the bacon grease until golden brown. Reserve. Combine pears, beans and cooked onions in a 2 quart casserole (approx. 8 x 11" baking dish). In a small bowl, whisk together sugar, mustard, vinegar, ketchup and cornstarch. Pour over pear mixture and baked in preheated oven at 350°F for 30 minutes, or until bubbling hot. Sprinkle top with crumbled bacon and serve.

    NUTRITION (Per Serving)
    Calories: 406
    Protein: 22g
    Carbohydrate: 61g
    Fiber: 10g
    Fat: 9g
    Cholesterol: 28mg
    Sodium: 1563mg