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Four-Bean Medley

SUBMITTED BY: Susanne Wasson

"'This bean side dish always draws compliments,' relates Susanne Wasson of Montgomery, New York. 'Because it's easy to fix ahead and simmer in the slow cooker, it's convenient to take to potlucks and church meals.'"
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PREP TIME  40 Min
COOK TIME  6 Hrs
READY IN  6 Hrs 40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 8 bacon strips, diced
  • 2 medium onions, quartered and sliced
  • 3/4 cup packed brown sugar
  • 1/2 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 (16 ounce) can baked beans, undrained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can butter beans, rinsed and drained
  • 1 (14.5 ounce) can cut green beans, drained

DIRECTIONS

  1. In a 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. Combine the beans in a slow cooker. Add onion mixture and bacon; mix well. Cover and cook on low for 6-7 hours or until the beans are tender. Serve with a slotted spoon.
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