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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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FOUR BEAN BAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pederson Estate in Duncanville, Texas in 1982. Ingredients:
30 ounce can butter beans |
15 ounce can lima beans |
15 ounce can red kidney beans |
27 ounce can baked beans |
8 slices bacon |
4 large onions sliced |
1/2 cup vinegar |
1 teaspoon salt |
1 cup brown sugar |
1 teaspoon dry mustard |
1/2 teaspoon garlic powder |
Directions:
1. Fry bacon until crisp and remove from skillet then sauté onions in bacon fat.
2. Add vinegar, salt, sugar, mustard and garlic powder then cover and cook 20 minutes.
3. Drain butter beans, green limas and kidney beans then combine all beans.
4. Pour onion mixture over beans and mix gently then sprinkle with crumbled bacon.
5. Bake uncovered at 350 for 1 hour.
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