⅓ pound bacon, sliced
4 large onions, sliced
¼ cup vinegar
¾ cup brown sugar
¾ tablespoon dry mustard
Dash garlic salt
1 can (18 ounces) baked beans
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) butter beans, drained and rinsed
Heat oven to 350 degrees.
In a large skillet, fry bacon until crisp; remove from pan and set aside.
Put onions in the bacon fat and sauté for 3 minutes.
In a small bowl, mix vinegar, brown sugar, dry mustard and garlic salt; add to onions and bring to a boil. Cover and simmer on low 20 minutes.
Stir beans and bacon until well mixed. Transfer beans to a large baking pan or casserole dish and bake, covered, 1 hour.
Serves eight to 10.
Molly Sutton, Arlington Heights