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Four-Bean Medley

This side dish always gets compliments. It’s easy to make ahead and simmer in the slow cooker, so it’s super convenient to take to potlucks and church get-togethers. —Susanne Wasson, Montgomery, New York
  • Total Time
    Prep: 40 min. Cook: 6 hours
  • Makes
    10 servings


  • 8 bacon strips, diced
  • 2 medium onions, quartered and sliced
  • 3/4 cup packed brown sugar
  • 1/2 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 can (16 ounces) baked beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained


  • In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder.
  • Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 297 calories, 11g fat (4g saturated fat), 15mg cholesterol, 920mg sodium, 43g carbohydrate (23g sugars, 8g fiber), 10g protein.

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  • mythyagain
    Dec 27, 2009

    This is an easy dish to prepare the night before, refrigerate and then just plug the crock pot in the next day. I took this to Xmas dinner and it was a hit. I used turkey bacon and would like to try vegetarian bacon the next time.

  • 7Trees
    Feb 26, 2007

    No comment left