Baked Beans

• 8 bacon strips, diced
• 2 medium onions, quartered and sliced
• 3/4 cup packed brown sugar
• 1/2 cup cider vinegar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 can (16 ounces) baked beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (14-1/2 ounces) cut green beans, drained

Directions

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder.
• Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 297 calories, 11 g fat (4 g saturated fat), 15 mg cholesterol, 920 mg sodium, 43 g carbohydrate, 8 g fiber, 10 g protein.