Ingredients
8 bacon strips, diced2 medium onions, quartered and sliced3/4 cup packed brown sugar1/2 cup cider vinegar1 teaspoon salt1 teaspoon ground mustard1/2 teaspoon garlic powder1 can (16 ounces) baked beans, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (16 ounces) butter beans, rinsed and drained1 can (14-1/2 ounces) cut green beans, drained
Preparation
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder.
Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.
