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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This bean dish is surprisingly low in fat, even with the bacon in it. I adapted it from a higher-calorie version that used ground beef, offers Carla Specht from Annawan, Illinios. This is great served as a side dish with grilled meats...or over rice as a main dish. Ingredients:
1/2 cup packed brown sugar |
1/4 cup cider vinegar |
1 teaspoon garlic powder |
1 teaspoon ground mustard |
2 large onions, sliced and separated into rings |
1 can (28 ounces) baked beans |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) lima beans, rinsed and drained |
4 bacon strips, cooked and crumbled |
Directions:
1. In a large nonstick skillet, combine the brown sugar, cider vinegar, garlic powder and mustard; bring to a boil. Stir in onions. Reduce heat; simmer, uncovered, for 15-20 minutes or until onions are tender. Add the beans and bacon.
2. Pour into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 8 servings.
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