This was a recipe that Lynn Kreyer received from a fellow military wife, Helen Parks, during a military assignment in Bad Windsheim, Germany.
Serves 10-12.
Ingredients
8 slices of bacon
1 tsp dry mustard
1 cup brown sugar
1 tsp salt
½ tsp garlic salt
½ cup white vinegar
4 large onions, sliced
15 oz green beans, canned
16 oz kidney beans, canned
15 oz butter beans, canned
16 oz lima beans, canned
11 oz baked beans or pork beans, canned
Directions
Fry bacon in a pan until crips. Remove bacon and set aside, leaving grease in pan.
Combine brown sugar, mustard, salt, garlic salt, and vinegar in a bowl in a medium size bowl.
Add sliced onion and vinegar mixture to pan with bacon grease. Cover and cook on medium-low for approximately 20 minutes, stirring regularly. Onions should be soft and saucy.
Drain all canned beans except baked beans. Place beans in a 9x12 baking dish and stir to mix.
Pour cooked vinegar and onion mixture over beans. Crumble bacon on top.