Sweet And Sour Baked Beans(10 To 12 Servings)

• 1/2 lb. bacon
• 4 large onions, thinly sliced
• 1 c. packed brown sugar
• 1 1/2 tsp. dry mustard
• 1/2 c. cider vinegar
• 2 (1 lb.) cans butter beans
• 1 (15 oz.) can kidney beans
• 2 large (28 oz.) cans pork and beans

1. In wide frying pan, cook bacon over medium heat until crisp. Lift out, drain, crumble and set aside.
2. Discard all but 1/4 cup of drippings.
3. Add onions to drippings, separating onions into rings. Stir in brown sugar, mustard and vinegar; cook over medium heat, stirring occasionally, until juices are reduced by half (about 10 minutes).
4. Drain butter beans, kidney beans and 1 can of pork and beans.
5. Combine with the undrained can of pork and beans in a 3 to 3 1/2-quart casserole dish.
6. Add onion-vinegar mixture and bacon. Stir gently until blended.
7. Bake, covered, in a 350u0b0 oven until hot and bubbly (1 1/4 to 1 1/2 hours).

bacon, onions, brown sugar, dry mustard, cider vinegar, butter beans, kidney beans, pork

Taken from www.cookbooks.com/Recipe-Details.aspx?id=574119 (may not work)