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Ingredients
- 8 bacon strips, diced
- 2 med onions, halved & thinly sliced
- 1 c packed brown sugar
- 1/2 c cider vinegar
- 1 t salt
- 1 t ground mustard
- 1/2 t garlic powder
- 28 oz can baked beans, undrained
- 16 oz kidney beans, rinsed & drained
- 15 oz pinto beans, rinsed & drained
- 15 oz Lima beans, rinsed & drained
- 15 1/2 oz black eyed peas, rinsed & drained
Details
Preparation
Step 1
In Lg skillet, cook bacon over med heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 T drippings. Sauté onions in drippings until tender. Add brown sugar, vinegar, salt, mustard & garlic powder. Bring to boil.
In 5 qt slow cooker, combine beans & peas. Add onion mixture & bacon; mix well. Cover & cook on high for 3-4 hrs until heated through.
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