1 can (15 ounce size) pork & beans 1 can (15 ounce size) pinto beans, drained and rinsed 1 can (15 ounce size) butter beans, drained and rinsed 1 can (15 ounce size) lima beans, drained and rinsed 1 can (15 ounce size) kidney beans, drained and rinsed 1 pound bacon, chopped in 1-inch pieces 1 medium onion, sauteed in bacon dripping 1 cup brown sugar 1 cup ketchup 1/4 cup white wine vinegar
Heat the oven to 300 degrees F.
Cook the bacon in a large skillet until crisp. Remove the bacon pieces and drain on paper towels. Add the onion to the bacon drippings and saute until browned.
Mix all of the ingredients in a 3-quart casserole and bake for 45 minutes until heated through; or heat in a crock pot for 4 hours on high, or 6 hours on low.
I have made this many times. Every time I do, someone asks me for the recipe. Love it
Member since: Feb 6, 2008
faizia July 6, 2013 REVIEW:
Everyone loved this. Just the right combos of beans, salty, and sweet.
taz July 4, 2013 REVIEW:
I was about to look for a different recipe because I don't like lima beans but saw the review that suggested substituting for them so that's what I did. Glad I stuck with this recipe because it was a) easy and didn't require a lot of prep, and b) had crock pot instructions because my oven died the night before I was going to make this.
Guest Foodie June 25, 2011 REVIEW:
Used ham chunks instead of bacon also added green bell peppers.
b-boop May 27, 2011 REVIEW:
I made this recipe and it is fabulous! Only changes I made was to swap out cannellini beans for the lima beans and I used two 8 oz cans of pork & beans. Kept the crock pot on low all day and they just got thicker and better the longer they were on.
Guest Foodie March 26, 2011 COMMENT: I absolutely love this recipe. It is easy to prepare and I get lots of requests for the recipe every time I prepare it. I add a 1/4 cup of molasses for a little sweetness and that is all I change from the original recipe. Thanks
Member since: Sep 8, 2009
srsmithom September 8, 2009 REVIEW:
Great recipe, always a hit with none left over! I only used half a pound of bacon. I double the pork and beans and add 1/4 cup of brown mustard and tobasco to taste. This recipe is a great dip for chips too. I love it!
AnnKamp April 24, 2009 REVIEW:
I have been making this for years, lost the recipe (in the divorce - go figure - he never opened a can of soup in his life, but wanted this recipe!) and am happy to find it again. I use butter beans and great northern, but I surely don't use all the bacon. Gotta save some for breakfast!
BigDog October 21, 2006 REVIEW:
Great recipe. I made a couple of changes. This recipe is so flexible so one can improvise. I followed the recipe and made a couple of changes. I disposed of half ot he bacon grease. I sauteed the onion for 4 minutes, and in the fifth minute I added one Jalapeno chile (sliced in 1/16 in squares) and seeds removed and a tablespoon of peanut butter. I also added one 15 oz can of diced tomatoes. Spicy but smoother. Baked in the oven, and then 15 minutes more with the lid off of the Dutch oven to reduce some of the liquid. Yummy. Bravo.
Fruit salad can serve multiple purposes. It can be a casual side dish, a kid-friendly healthy snack, or an elegant dessert. Get creative with tropical or exotic fruits like star fruit or lychees, or keep it simple with a fruit cocktail type salad.