Three Takes On: Baked Beans

Three Takes On offers several different versions of the same classic dish. This month: baked beans.

Mallory Szczepanski, Digital Production Editor


5 Way Baked Beans

Florida Institute of Technology, Melbourne, Fla.

Featuring five different types of beans, this recipe pairs well with multiple entrée dishes. Tom Stewart, director of dining at the Florida Institute of Technology, shares that this recipe is one of his favorites at the school. This dish is a hit with students and makes for a flavorful side dish.

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Plant-based Southwestern Baked Beans

Blue Cross & Blue Shield of Rhode Island, Providence, R.I.

This plant-based recipe doesn’t include any meat, dairy, salt or oil. According to Michael Mooney, manager for epicurean feast at Blue Cross & Blue Shield of Rhode Island, the plant-based diet is very popular at this B&I location.

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Calico Beans

Swedish Health Services, Seattle

This recipe features a variety of beans, from edamame to lima beans. This recipe was recently used at a buffet celebrating employee week at Swedish Health Services. This recipe works well for serving large amounts of people and as a side dish for weekly menu items.

See full recipe

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