Tasty Bean Bake

1. 1

   Rinse and drain the kidney, pinto, lima beans and chick peas, and combine in a 4-5 quart slow cooker.

2. 2

   In a medium saucepan saute the bacon pieces over medium heat until crispy; drain on a paper towel covered plate and set aside.

3. 3

   In the same saucepan (no need to wipe out bacon drippings), saute the onions until tender.

4. 4

   Then add brown sugar, vinegar, salt, mustard and garlic powder to the onions and mix to combine.

5. 5

   Add the cooked bacon bits, baked beans and the onion mixture to the drained beans in the slow cooker and combine well.

6. 6

   Cover and cook on HIGH for about 4 1/2 5 hours.

* Per serving · 4 servings · Values may vary.