Kuiphof Family Recipes

These are DELICIOUS and one of my favorite side dishes to make for potlucks! Enjoy! :)

Baked Beans

• 1/2 to 3/4 lb. bacon
  
• 1 lg. onion, finely chopped
  
• 1 C. brown sugar
  
• 1/3 C. cider vinegar
  
• 1/2 t. dry mustard
  
• 1/2 t. garlic powder
  
• 1 – 15 oz. can dark Kidney beans, drained
  
• 1 – 15 oz. can light Kidney beans, drained
  
• 2 – 15 oz. cans Great Northern beans, drained
  
• 2 – 28 oz. cans Country Style baked beans, (do not drain... but remove cured bacon slice from each can)

Preheat oven to 350°.

In a large skillet, cook bacon until crisp. Drain 2/3 to 3/4 of the bacon fat from the skillet. Place bacon on paper towels and crumble after it has had a chance too cool.

To bacon fat in skillet, add onion, brown sugar, vinegar, mustard, & garlic powder. Bring to a boil & cover. Reduce heat & simmer for 20 minutes to evaporate much of the vinegar.

In a large glass baking dish, stir together bacon and onion mixture. Taste to see if you like it... you can add more brown sugar or vinegar to adjust the sweet or sour taste to your liking.

Add all beans and cover with aluminum foil. Bake covered for 30 minutes (at 350°). Then uncover and bake for an additional hour.

NOTE: This makes a large amount of baked beans. If you prefer one type of bean over another, just use what you prefer. It’s one of those recipes where you can easily “wing-it.”