Sweet and Sour Beans
This recipe is popular on both sides of the border. It's easy to keep the beans warm and serve from a slow cooker.
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-quart 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.
Preparation Time: 20 minutes
Cook Time: 3 hours
1 serving (1/2 cup) equals 210 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 529 mg sodium, 33 g carbohydrate, 6 g fiber, 7 g protein.