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Ingredients: Eight lean, well-cooked bacon strips, diced Two 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 One can of (28 ounces) baked beans, not drained One can of (16 ounces) kidney beans, rinsed and drained One can of (15-1/2 ounces) pinto beans, rinsed and drained One can of (15 ounces) lima beans, rinsed and drained One can of (15-1/2 ounce) black-eyed peas, drained Directions: 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 three to four hours or until heated through. Recipe makes 15 to 20 servings. |