Originally (and a long time ago!), I got this recipe from my sister-in-law Donna. If you would like to make a quick ‘n easy baked bean dish, you will really like this recipe! And,… almost everyone within ‘smelling range’ will like how your kitchen smells! I like taking this to picnics and other pot luck doings.
Combine and simmer for about 15-minutes on the stove top:
1 # lean bacon that’s been fried, patted ‘dry’ and cut or crumbled
1 large onion, finely chopped
3/4 cup packed brown sugar
1/3 cup Ketchup
1/4 cup apple cider vinegar
1/4 teaspoon dry yellow mustard powder
Pour the above hot mixture over the following:
2 cans (15-16 oz. each) drained butter beans
1 can (15-16 oz.) drained kidney beans
1 can (15-16 oz.) drained Lima beans
1 can (15-16 oz.) drained black beans
1 larger size (close to 30 oz.) Van Camps or Bush pork ‘n beans with liquid.
Note: I do save the combination of ‘drained juices’ only until after serving the beans. Why? For just in case they would end up being a little dry after a while. If that should happen, which it usually does NOT, I could add a little ‘bean juice’ instead of anything else.
Gently mix beans together well, put into a casserole dish and bake for about 30-minutes, or into a crock pot for a couple of hours on low heat to simmer.
Source Recipe: http://milkmaidrecipebox.blogspot.com