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1 pound bacon, chopped 2 large onions, chopped 1/2 cup white vinegar 1 cup firmly packed light brown sugar 1 teaspoon garlic powder 1/2 teaspoon dry mustard 3 (18-ounce) jars baked beans, undrained 2 (17-ounce) cans lima beans, rinsed and drained 1 (16-ounce) can kidney beans, rinsed and drained 1 (15-ounce) can butter beans, rinsed and drained Cook bacon in a large skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels; set aside. Cook onions in reserved drippings over medium-high heat, stirring constantly, until tender; drain. Combine onions, bacon, vinegar, and remaining ingredients, and spoon into two lightly greased 2-quart shallow baking dishes. Bake, uncovered, at 350 degrees for 1 hour, stirring every 15 minutes. Yield: 18 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |