- 8 bacon strips, diced
- 2 medium onions, halved and thinly sliced
- 1 cup packed brown sugar
- 1/2 cup cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1 (28 ounce) can baked beans, undrained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can lima beans, rinsed and drained
- 1 (15.5 ounce) can black-eyed peas, rinsed and drained
- In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.
- In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.