Funeral Beans

Name: Funeral Beans
Ingredients: 1 (48 ounce) can pork and beans, Do not drain; 1 (16 ounce) can black beans, drained; 1 (16 ounce) can butter beans, drained; 1 (16 ounce) can dark red kidney beans, drained; 1/2 lb bacon; 1 onion, medium, chopped (1 cup); 1/4 cup cider vinegar; 1 tablespoon yellow mustard, prepared; 1 cup brown sugar

9 ingredients

6 steps

Ingredients

1 (48 ounce) can pork and beans, Do not drain
1 (16 ounce) can black beans, drained
1 (16 ounce) can butter beans, drained
1 (16 ounce) can dark red kidney beans, drained
1/2 lb bacon
1 onion, medium, chopped (1 cup)
1/4 cup cider vinegar
1 tablespoon yellow mustard, prepared
1 cup brown sugar

Directions

1

Cook bacon, saving 1 T. Bacon fat. Crumble bacon; set aside.
2

In reserved bacon fat, saute diced onion about 5 minutes over low-medium heat until softened.
3

Drain and rinse all beans except Pork and Beans, which are used along with their liquid. In a large bowl, gently mix beans and all remaining ingredients. There should be plenty of liquid - you can add 1/4 cup more cider vinegar if needed.
4

Pour into a deep casserole, sprayed with Pam.
5

Bake 350 for 2 hours, uncovered.
6

Alternatively, make a double batch in a crockpot and cook on low 6 hours.