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Wineries of El Dorado County

SWEET SOUR BAKED BEANS
(Ken & Kathy DELACY)

1/2 lb. bacon (10 slices)
4 large onions, thinly sliced
1 cup firmly packed brown sugar
1-1/2 tsp. dry mustard
1/2 cup cider vinegar
2 cans (1 lb. each) dry butter beans
1 can (15-1/2oz.) green lima beans
1 can (15 oz.) kidney beans
1 large can (28 oz.) New England style baked beans

In a wide frying pan, cook bacon over medium heat until crisp. Lift out bacon, crumble, & set aside. Add onions to 1/4 cup bacon drippings (discard extra bacon drippings), separating onions into rings. Stir in brown sugar, mustard, & vinegar. Cook over medium heat, stirring occassionally until juices are reduced by half. (About 10 minutes.) Drain butter beans, lima beans, & kidney beans. Combine with UNDRAINED baked beans in a 3 to 3-1/2 quart casserole. Add onion-vinegar mixture and all but 2 Tablespoons of the bacon.

Stir gently until blended. Bake at 350 degrees, covered. Garnish with reserved bacon.

10 to 12 Servings.