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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 15 |
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This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas Ingredients:
8 bacon strips, diced |
2 medium onions, halved and thinly sliced |
1 cup packed brown sugar |
1/2 cup cider vinegar |
1 teaspoon salt |
1 teaspoon ground mustard |
1/2 teaspoon garlic powder |
1 can (28 ounces) baked beans, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) lima beans, rinsed and drained |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.
2. In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through. Yield: 20 servings (1/2 cup each).
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