• 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 (15-1/2 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


In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.

In the drippings, saute onions until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.

In a 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.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4983

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