You know how it is when you try to determine which parent a child most resembles, right?
Well, this dish reminds us of baked beans crossed with 3-bean salad, and we can’t quite decide which it resembles most. The taste says “baked beans,” but you can definitely notice the “3-bean salad” in there. And in appearance it certainly resembles the 3-bean salad side of the family, which we think is a good thing.
Bottom line, we think it’s a pretty nice combination. One recommendation, though: The recipe calls for onions cut in rings. Although this looks nice, we found it much easier to consume this dish neatly when the onions were chopped before they went into the slow cooker. But that’s entirely up to you!
Fix-It and Forget-It Lightly, Revised & Updated, page 111
Makes 6-8 servings
Prep. Time: 25 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 3 ½ – or 4-qt.
5 slices lean turkey bacon
4 medium-sized onions, cut in rings
½ cup brown sugar
1 tsp. dry mustard
½ tsp. salt
¼ cup cider vinegar
1-lb. can green beans, drained
2 1-lb. cans butter beans, drained
1-lb., 11-oz. can pork and beans, undrained
1. Brown bacon in nonstick skillet and cut fine. Drain all but 2 Tbsp. bacon drippings.
2. Stir in onions, brown sugar, mustard, salt, and vinegar. Simmer 20 minutes.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on low 3 hours.