My in-laws have been making this side dish every Thanksgiving for over 40 years! I could eat a big bowl of this and skip the turkey altogether!
- 16 pieces of bacon, fried to a crisp and set aside
- 1 onion, chopped
- salt and pepper
- 1½ teaspoon garlic salt
- 1 teaspoon dry mustard
- ½ cup cider vinegar
- 1 cup packed brown sugar
- 1 (15 oz) can red beans, drained
- 1 (15 oz) can green beans, drained
- 1 (15 oz) can large Lima beans, drained
- 1 (15 oz) can baby Lima beans, drained
- 1 (28 oz) can baked beans, do not drain (we use a maple flavored baked beans)
- Preheat your oven to 350 degrees.
- Grease (I use Pam) a 9×12 baking dish. Set aside.
- In a large skillet over medium-high heat, add in your chopped onion and saute a minute (you can either add in a little of your bacon grease or a drizzle of Extra Virgin Olive Oil). Sprinkle in a little salt and pepper along with your garlic salt.
- After about five minutes (when your onions have started to soften), stir in your dry mustard followed by the apple cider vinegar and brown sugar. Allow this mixture to come together on the stove top about 15 minutes.
- In your prepared baking dish, add in all five of your beans. Next, pour your onion and sauce mixture down over the top of your beans and bake uncovered 2½ hours. After that, quickly remove the beans from the oven and sprinkle down your crispy bacon before popping it back in the oven to cook another 20 minutes.
- Remove from the oven and enjoy!
My in-laws always think this recipe is even better if prepped the night before! Follow the directions exactly but instead of baking, pop it in the fridge to sit over night and then bake off the next morning.