Four-Bean Medley

Name: Four-Bean Medley
Ingredients: 8 bacon strips, diced; 2 medium onions, quartered and sliced; 3/4 cup packed brown sugar; 1/2 cup cider vinegar; 1 teaspoon salt; 1 teaspoon ground mustard; 1/2 teaspoon garlic powder; 1 can (16 ounces) baked beans, undrained; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (16 ounces) butter beans, rinsed and drained; 1 can (14-1/2 ounces) cut green beans, drained

11 ingredients

2 steps

Ingredients

8 bacon strips, diced
2 medium onions, quartered and sliced
3/4 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 can (16 ounces) baked beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained

Directions

1

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder.
2

Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.