Sweet N Sour Beans
Taste of Home
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This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker.
-Barbara Short, Mena, Arkansas
SERVINGS: 15-20
CATEGORY: Side Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 3 hours
Ingredients:
- 8 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 can (28 ounces) baked beans, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) lima beans, rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.
In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through. Yield: 15-20 servings.