"This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas..."
INGREDIENTS
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8 bacon strips, diced
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2 medium onions, halved and thinly sliced
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1 cup packed brown sugar
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1/2 cup cider vinegar
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1 teaspoon salt
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1 teaspoon ground mustard
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1/2 teaspoon garlic powder
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1 can (28 ounces) baked beans, undrained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (15 ounces) lima beans, rinsed and drained
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained