Tasty Bean Bake

Rinse and drain the kidney, pinto, lima beans and chick peas, and combine in a 4-5 quart slow cooker.

In a medium saucepan saute the bacon pieces over medium heat until crispy; drain on a paper towel covered plate and set aside. In the same saucepan (no need to wipe out bacon drippings), saute the onions until tender. Then add brown sugar, vinegar, salt, mustard and garlic powder to the onions and mix to combine.

Add the cooked bacon bits, baked beans and the onion mixture to the drained beans in the slow cooker and combine well. Cover and cook on HIGH for about 4 1/2 – 5 hours.