Four-Bean Medley Recipe

  • 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
  1. In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside.
  2. 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.
  3. 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.