A sweet and eclectic mix of beans that will surprisingly satisfy. Great for picnics or backyard barbecues.
Preheat oven to 350°F.
In a large skillet over medium heat, fry the bacon until crispy. Remove the bacon from the pan and set aside.
Save the crumbles from the bacon along with about 2 Tablespoons of the grease (discard the remaining grease). Saute the onions in the bacon crumbles and 2 Tablespoons grease. Once the onions are translucent stir the brown sugar, apple cider vinegar, garlic salt, dry mustard and pepper. Mix to combine.
Stir in the beans, one can at a time. Cut the bacon into bite sized pieces and add it to the bean mixture. Thoroughly combine all the ingredients.
Pour the bean mixture into an 8 X 8 inch baking dish. Bake uncovered at 350°F for 1 hour.
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I will admit I did not make this exact – my can sizes were 14.5 oz not 16, and I used a 28 oz can of vegetarian beans not pork and beans, and finally Cannellini beans instead of butter but this was very good. I did rinse the kidneys also but it was still soupy after an hour baking – my only complaint.
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shirlsaw on 1.8.2012
Her post on her site says 1/2 cup cider vinegar.
DJ Gesaman on 1.1.2012
This sounds so good, how much cider vinegar does the recipe call for?