This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for five years, and is now a potluck favorite in my Arkansas community. It’s easy to keep the beans warm and serve from a slow cooker.
—BARBARA SHORT MENA, AR
PREP: 20 MIN. • COOK: 3 HOURS • MAKES: 20 SERVINGS (1/2 CUP EACH)
8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 can (28 ounces) baked beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 can (15 1/2 ounces) black-eyed peas, rinsed and drained
1. In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons of the drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.
2. In a 5-qt. slow cooker, combine beans and peas. Add the onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.