5 Bean Casserole

I found a similar recipe a few years ago and have been making it for summer family gatherings. I've changed a few things about it and this is my go to recipe for baked beans. This makes a huge batch, I section it and freeze it in portions. It makes enough for large family gatherings, for just your family at home half it and count on some leftovers. I used garbanzo beans this time since I had some on hand, but they don't get soft so I avoid them for this dish usually.

5 Bean Casserole

INGREDIENTS
1 lb bacon
1 large onion
2 tsp ground mustard
1 tsp salt
1 1/4 cup cider vinegar
1 1/4 cup brown sugar
2 15 oz cans lima beans, drain and rinse
2 15 oz cans butter beans, drain and rinse
2 15 oz cans kidney beans, drain and rinse
2 15 oz cans navy beans, drain and rinse
2 28 oz cans baked beans

DIRECTIONS
Cut bacon into 1 in pieces and cook in bottom of large stock pot (6-8 quart) and cook until browned
Remove bacon and drain fat, add onion to pot and saute until soft and lightly brown
Return bacon to pot, add ground mustard, salt, vinegar and brown sugar to pot, bring to a simmer
Add beans to pot and simmer for 1 hour or pour into casserole dish and cook in oven for an hour covered, then 30 minutes uncovered at 350.

Cheesy Garlic Mashed Potatoes

I have no idea where this recipe came from, so unfortunately I can't give credit. However, if anyone is familiar with this recipe and knows for sure, let me know. I'm guessing it was adapted from this recipe from McCormick. They are close but not quite the same.

I left the cheddar out of this version and sprinkled parsley on top for serving. It's better with the cheddar!

Cheesy Garlic Mashed Potatoes

INGREDIENTS
6 potatoes - cubed & cooked until tender
1/4 c milk
1 pkg (8 oz) cream cheese
1 c sour cream
1 t parsley flakes
1/2 t crushed garlic
1 c shredded cheddar (or other cheese)

DIRECTIONS
1) Blend all ingredients until smooth and stir in 1/2 c cheese
2) Spoon into greased casserole dish. Cover and bake at 325 for 30-40 minutes.
3) Uncover, sprinkle with remaining cheese. Bake 5-10 minutes, until melted.

Brandied Candied Sweet Potatoes

Absolutely, hands down, my favorite Thanksgiving side dish. If I have enough leftover I always make Sweet Potato Pound Cake from the same cookbook, just a few modifications to account for the extra stuff added to the sweet potatoes in this recipe. I will share that recipe later this month as well, both as intended and tweaked to use leftovers from this dish.

Brandied Candied Sweet Potatoes

From Better Homes & Gardens Best Loved Community Recipes Vol I (Just about impossible to find anymore, if you can find it, I HIGHLY recommend purchasing it. I linked to Amazon's Used & New Listings for it, if you are interested)

INGREDIENTS
1 40 oz can of sweet potatoes, or 2.5 lbs fresh cooked
1/2 cup packed brown sugar
1/4 cup butter melted
3 Tbsp Brandy (I use an Apricot Brandy)
2 Tbsp Frozen Orange Juice concentrate
2 Tbsp water
1 tsp vanilla
1/2 tsp salt
2 eggs, slightly beaten

Topping:
1/2 cup packed brown sugar
2 Tbsp flour
1/4 tsp ground cardamom or cinnamon
2 Tbsp cold butter
1/4 cup chopped pecans (I prefer cashews for this)

DIRECTIONS
Preheat the oven to 350
In a large mixing bowl, beat the sweet potatoes with an electric mixer on medium speed about 4 minutes until they are well mashed.
Add the 1/2 cup brown sugar, the melted butter, brandy, Orange Juice concentrate, water, vanilla, and salt. Beat until combined. Add the slightly beaten eggs and beat until smooth
Transfer the mixture to a 2-quart rectangular baking dish
To make the topping: In a small bowl, combine the 1/2 cup brown sugar, flour and cardamom or cinnamon. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the nuts.
Sprinkle the topping mixture over the sweet potato mixture. Bake in the 350 oven for 35-40 minutes or until the sweet potatoes are heated through.

Tips:
To cook fresh sweet potatoes: wash and peel 5-6 sweet potatoes. Cut off the woody portions and ends and discard. Cut the sweet potatoes in quarters or cubes. Cook, covered, in enough boiling, salted water to cover for 25-35 minutes or until tender.
The casserole can be assembled, covered and refrigerated up to 48 hours before baking. When taken directly from the refrigerator, bake in a 350 over for 45 to 50 minutes or until heated through.
If desired, divide the misture among eight individual casserole dishes. Sprinkle on the topping and bake in a 350 oven for 20 to 25 minutes or until heated through.

Serves : 8