2 pounds bacon *                                       1 (16-ounce) can kidney beans, drained
2 cups chopped onions                               1 cup packed brown sugar
1 (20-ounce) can B&M baked beans, undrained ½ cup vinegar
1 (16-ounce) can butter bean, drained               1 tablespoon dry mustard
1 (16-ounce) can lima beans, drained                   ¾ teaspoon garlic powder

  1. Preheat oven to 350° F.
  2. Fry bacon in skillet until tender-crisp; drain.
  3. Add onions to bacon drippings in skillet. Sauté until brown; drain.
  4. Combine bacon, onions, beans, brown sugar, vinegar, mustard and garlic powder in casserole; mix well.
  5. Bake for 2 hours. May be cooked in slow cooker for 8 to 10 hours.
    *May add browned ground beef for main dish if desired.

This recipe appeared originally in the Cheyenne Frontier Days “Daddy of ’emAll” Cookbook, really an excellent cookbook, which has recipes for game,vegetables and salad dressings, which are simple, excellent and mouth-watering.  Thisbook is available for $22.95 per book, plus $3 shipping per book.  Order  fromthe Chuckwagon Gourmet, P.O. Box 2477, Cheyenne, Wyoming 82003.  Proceeds from salesof this book are donated to the Cheyenne Frontier Days Memorial Scholarship Foundation.

I purchased our copy when we were at the 100th Cheyenne Frontier Days, July ’96.  Peter found other neat goodies, including the special drying towels he uses for scubadiving.

You can find this and related recipes by tapping here on the Home Cookin’ index.


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