Four Bean Delight

• one-half pound or approximately 8-10 lean bacon strips, diced
• 2 medium onions, quartered and sliced
• one-half cup brown sugar
• one-half cup vinegar
• one-half cup ketchup
• 1 tsp. salt
• 1 tsp. ground mustard
• one-half tsp garlic powder
• 1 16 oz. can baked brown beans, undrained
• 1 16 oz. can kidney beans, rinsed and drained
• 1 16 oz. can butter beans, rinsed and drained
• 1 16 oz. can navy beans or green beans, drained

Note – some cans are only 14 oz. now but that’s fine. You may choose to add one more can of any of the beans to make it go further.

In a skillet, cook the bacon pieces until crisp. Drain and reserve 2 T. drippings. Set bacon aside. Sauté onions in bacon drippings until tender. Stir in brown sugar, ketchup, vinegar, salt, mustard and garlic powder. Simmer uncovered for 15 minutes or until onions are golden brown. Combine the beans in a slow cooker. Add onion mixture and bacon and mix well. Cover and cook on low for 6-7 hours.