Cooking With Grandma Judy

Ingredients

• 1 (1-lb.) package bacon slices
• 4 medium-size yellow onions, sliced
• ½ cup firmly packed light brown sugar
• ½ cup apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ½ teaspoon garlic powder
• 2 (16-oz.) cans butter beans, drained and rinsed
• 1 (15-oz.) can lima beans, drained and rinsed
• 1 (16-oz.) can kidney beans, drained and rinsed
• 1 (28-oz.) can baked beans

Directions

Preheat oven to 350 degrees. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (About 3 tablespoons) Crumble bacon.

Saute onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13 x 9-inch baking dish.

Bake at 350 degrees for 1 hour.

NOTE: This recipe appeared in Southern Living magazine June 2012.

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