From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon to paper towels to drain. Drain the skillet, leaving enough bacon drippings to cover the bottom of the skillet. Add the onions. Saute for 5 minutes or until transparent. Add the brown sugar, garlic powder, salt and vinegar. Simmer for 20 minutes, stirring frequently.
Combine the butter beans, green beans, lima beans, red kidney beans and Boston baked beans in a large bowl and mix well. Pour into a 9 x 13-inch baking dish. Layer the onion mixture over the beans. Crumble the bacon on top. Bake at 350 degrees for 1 hour.
NOTE: This recipe is good served hot or cold.
SERVES: 10 - 12
- 8 to 10 slices bacon
- 2 large onions, sliced
- 1 cup packed brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup vinegar
- 2 (16-ounce) cans butter beans, drained
- 1 (16-ounce) can green beans, drained
- 1 (16-ounce) can lima beans, drained
- 1 (16-ounce) can red kidney beans, drained
- 1 (16-ounce) can Boston baked beans
TO PREPARE:
Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon to paper towels to drain. Drain the skillet, leaving enough bacon drippings to cover the bottom of the skillet. Add the onions. Saute for 5 minutes or until transparent. Add the brown sugar, garlic powder, salt and vinegar. Simmer for 20 minutes, stirring frequently.
Combine the butter beans, green beans, lima beans, red kidney beans and Boston baked beans in a large bowl and mix well. Pour into a 9 x 13-inch baking dish. Layer the onion mixture over the beans. Crumble the bacon on top. Bake at 350 degrees for 1 hour.
NOTE: This recipe is good served hot or cold.
SERVES: 10 - 12
