Friday, October 23, 2009

Sweet and Sour Baked Bean

I don't know why this one hasn't been posted! It's a wonderfully tasteful recipe that I've had for five years now. A lady from my husband's graduating class brought it to the 45th reunion and it was so good I asked for the recipe. It's the favorite of some at our church functions now, too. It does make a lot, and cutting it down is a bit difficult, so plan ahead.

8 slices of bacon
4 onions, sliced and in rings (medium, not too thin)
1/2 cup brown sugar (packed -- don't stint on the sweet)
1 teaspoon prepared mustard
1/2 teaspoon garlic powder (not garlic salt)
1 teaspoon salt1/2 cup cider vinegar (I've used balsamic, too -- great!)
2 15 oz cans butter beans
1 pound can green lima beans
1 pound can red kidney beans
1 pound can baked beans (we like Bush's)

Fry bacon in skillet until crisp. Remove from pan and drain on paper towels, then crumble and set aside.Separate onion slices into rings and cook in bacon drippings until tender, but do not brown. Stir in sugar, mustard, garlic powder, salt and vinegar. Cover and simmer 20 minutes.

Drain butter, lima and kidney beans. Mix all beans with onion mixture, add bacon and turn into a 3 quart casserole.

Bake at 350 degrees for 1 hour. Makes 12 to 14 servings.

No comments:

Post a Comment