Western Baked Beans

Name: Western Baked Beans
Yield: Makes 12 servings
Ingredients: 1 (1 lb. 11 oz.) jar New England-style baked beans, undrained; 1 (1 lb.) can green lima beans, drained; 1 (1 lb.) can dark red kidney beans, drained; ½ c. cider vinegar; 2 (15 oz.) cans dried lima beans, drained; ½ tsp. garlic powder (optional); 1 tsp. salt; 4 large onions, sliced and separated in rings; 8 slices bacon; 1 tsp. dry mustard; ½ to 1 c. brown sugar, firmly packed

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Four-in-one baked beans. Use 1 cup sugar for beans on the sweet side

Ingredients

8 slices bacon
4 large onions, sliced and separated in rings
½ to 1 c.

Side dish
Gluten-free

Method

Pan-fry bacon until crisp, drain on paper towels and set aside.
Place onion rings in a large skillet and add the sugar, mustard, garlic powder, salt and vinegar. Cover and cook 20 minutes.
Add onion mixture to the beans and stir in the bacon, crumbled. Pour into a 3-qt. casserole.
Bake, covered, ½ hour in a moderate oven (350°). Uncover and ba