Five different type beans and lean bacon in a sweet onion and brown sugar base for Sweet 'n Sour Beans.
8 lean, well-cooked bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 28-ounce can baked beans, not drained
1 16-ounce can kidney beans, rinsed and drained
1 15-1/2-ounce can pinto beans, rinsed and drained
1 15-ounce can lima beans, rinsed and drained
1 15-1/2-ounce can black-eyed peas, drained
In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
In the drippings, saute onions until tender. Add brown sugar, vinegar, salt, and mustard and garlic powder. Bring to a boil.
In a slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3 to 4 hours or until heated through.
Note: Any canned or dry-packaged bean variety can be easily substituted for another.
Recipe makes 15 to 20 servings.
Serving size: 1/2 cup
Calories: 267; Total Fat: 1.5g; Carbohydrates: 50mg; Cholesterol: 1mg; Sodium: 567mg
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