Ingredients
8 bacon strips, diced2 medium onions, halved and thinly sliced1 cup packed brown sugar1/2 cup cider vinegar1 teaspoon salt1 teaspoon ground mustard1/2 teaspoon garlic powder1 can (28 ounces) baked beans, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) lima beans, rinsed and drained1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.
In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.
