- 8 slices bacon, cut up
- 3 large onions, sliced and cut in half
- 1 cup brown sugar
- 1 tsp. dry mustard
- ½ tsp. garlic powder
- 1 tsp. salt
- ½ cup cider vinegar
- 2 15-oz cans dried lima or butter beans, drained
- 1 1-lb can dark red kidney beans, drained
- 1 1-lb can B&M baked beans, undrained
In large, heavy Dutch Oven, fry bacon pieces until crisp
and crumbled, saving grease. Remove bacon from pan with slotted
spoon. Place onions in bacon grease, add next 5 ingredients.
Cook covered 20 minutes. Add beans and crumbled bacon. Bake
1 hour at 350 degrees. Serves 12
(You’d better make double, because everyone loves ‘em!)
May be frozen uncooked.
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