Taste of Home
Four-Bean Medley
TOTAL TIME: Prep: 40 min. Cook: 6 hours
YIELD: 10 servings.
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
Ingredients
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8 bacon strips, diced
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2 medium onions, quartered and sliced
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3/4 cup packed brown sugar
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1/2 cup cider vinegar
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1 teaspoon salt
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1 teaspoon ground mustard
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1/2 teaspoon garlic powder
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1 can (16 ounces) baked beans, undrained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (16 ounces) butter beans, rinsed and drained
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1 can (14-1/2 ounces) cut green beans, drained
Directions
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1.
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.
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2.
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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