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Sweet N Sour Beans

 Sweet N Sour Beans
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
20 ServingsPrep: 20 min. Cook: 3 hours


  • 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: 20 servings (1/2 cup each).
Nutritional Facts: 1 serving (1/2 cup) equals 210 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 529 mg sodium,

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Sweet N Sour Beans (continued)

Nutritional Facts: 33 g carbohydrate, 6 g fiber, 7 g protein.