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Sweet and Tangy Ranch Beans

This sweet and tangy side dish uses lots of convenient canned goods, so it’s a snap to throw together. The recipe was sent to me by a friend and it’s nice to serve at a group picnic. —Barbara Gordon, Roswell, Georgia
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    10 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-3/4 ounces) pork and beans, undrained
  • 1 can (15 ounces) lima beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 bottle (12 ounces) chili sauce
  • 3/4 cup packed brown sugar
  • 1 small onion, chopped


  • In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 3-4 hours or until heated through.
TIP: This dish can be cooked in the oven instead. Cover and bake in a 350° oven for 40 minutes. Remove cover and cook 10 minutes longer.
Nutrition Facts
1 cup: 264 calories, 0 fat (0 saturated fat), 0 cholesterol, 1300mg sodium, 60g carbohydrate (34g sugars, 8g fiber), 8g protein.

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  • melgoody03
    May 23, 2013

    No comment left

  • budgick
    Aug 29, 2010

    No comment left

  • maryb68
    Jan 15, 2010

    I made this recently and we loved it, very tasty.

  • SueMarie64
    May 18, 2009

    These are really good the way they are, but to "kick it up a notch" i put in a pound and a half of browned ground beef or ground turkey.

  • realdrmom
    Apr 26, 2008

    These are quick & tasty. I use many different beans such as black, pinto, butter & white beans along with the kidney & lima beans. My family does not care for the green beans so we leave them out. This is a popular dish for pot lucks too.

  • bas022366
    Feb 26, 2008

    No comment left

  • patshuman
    Dec 31, 2006

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  • rose2008
    May 9, 2006

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  • jwatsv
    Apr 27, 2006

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