June 2nd, 2008|
I got this recipe from my neighbor who got it from a
magazine many years ago, and it's a favorite of both
of our families for large gatherings and Summer BBQ's.
With all the different beans, it's also very colorful. You
can assemble this a day ahead and refrigerate it to save
time, and you can change around the variety of beans to
suit your taste. Enjoy!
1~ 1# Can Kidney Beans - drained
1~ 1# Can Butter Beans - drained
1~ 1# Can Pork-n-Beans - drained
½ Cup Catsup
¾Cup Brown Sugar
¼ Cup Vinegar
¼tsp. Garlic Salt
¼ tsp. Dry Mustard
3 Cups thinly sliced onions (I like Vadalia onions this time of year, and use a whole onion for this recipe).
Directions:Cut bacon into 1" long pieces and fry until crisp. Remove bacon from pan to drain, and drain fat except for 3 Tbsp left in the pan. Chop cooked bacon and divide in two equal portions. Resist the urge to pick at the bacon.
Stir in onions, brown sugar, garlic salt, mustard, catsup and vinegar. Simmer for 20 minutes or until onions are softened.
Stir in all the beans and half of the bacon. Mix well to spread out the onions throughout. Place mixture in a casserole dish, sprinkle the rest of the bacon on top, cover and bake for 50 minutes at 350. Remove cover and continue baking for 10 minutes longer. Serve hot. ~ Joe
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