Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | (12 slices) bacon diced |
| 3 mediums | Onions chopped |
| 1 teaspoon | Garlic powder |
| ½ teaspoon | Dry mustard |
| ½ cup | Firmly packed brown sugar |
| ⅓ cup | Cider vinegar |
| ¼ cup | Ketchup |
| 1 can | (15.5 oz) Green Giant/Joan Arc Light Red kidney beans, drained |
| 1 can | (15 oz) butter beans; drained |
| 2 cans | (16 oz) Baked style beans |
Heat over 350 In dutch oven, cook & stir bacon & onion till bacon crisp and onion tender. Drain. Add remaining ingridients and mix well. Bake uncovered 350 60-70 minutes or until hot & bubbly.
12½ cup servings
From: Pillsbury Classic Cookbooks Barbecue and Fixins 1991 Posted to Bakery-Shoppe Digest V1 #212 by rodney3@... (Rodney G Grantham) on Sep 1, 1997