Big!!! Bean Pot

• 2/3 lb. bacon, diced or use equal amount of Sizzlean or turkey bacon
• 2 c. chopped onions
• 1 1/2 tsp. garlic powder
• 3/4 tsp. dry mustard
• 3/4 c. vinegar
• 1 1/4 c. brown sugar
• 1 tsp. salt
• 1/2 c. barbecue sauce (Bulls Eye regular)
• 2 cans vegetarian beans in tomato sauce
• 1 can kidney beans, drained
• 1 can butter beans, drained
• 1 can lima beans, drained
• 1 can red beans or light kidney beans, drained
• 1 can Great Northern beans, drained
• 1 can navy beans, drained
• 1 can pinto beans, drained

1. Saute bacon and onions in large frypan.
2. Add garlic powder, mustard, vinegar, brown sugar and salt.
3. Bring to a boil.
4. Combine with beans in large roaster or Dutch oven.
5. Add barbecue sauce and mix well.
6. Bake, uncovered, in 350u0b0 oven until bubbly and hot (1 to 1 1/2 hours).
7. Let stand 15 to 20 minutes before serving.
8. Makes 20 to 25 servings.

bacon, onions, garlic powder, dry mustard, vinegar, brown sugar, salt, barbecue sauce, vegetarian beans, kidney beans, butter beans, lima beans, red beans, great northern beans, navy beans, pinto beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313277 (may not work)