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Sweet N Sour Beans
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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 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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |