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Home > Resources > The Outdoors > Cooking > Dutch Oven
 
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Big Bean Pot



3/4 lb (12 slices) bacon diced
3 md Onions chopped
1 ts Garlic powder
1/2 ts Dry mustard
1/2 c Firmly packed brown sugar
1/3 c Cider vinegar
1/4 c Ketchup
1 cn (15.5 oz) Green Giant/Joan Arc Light Red kidney beans, drained
1 cn (15 oz) butter beans; drained
2 cn (16 oz) Baked style beans

Heat over 350 In dutch oven, cook & stir bacon & onion till bacon crisp and onion tender. Drain. Add remaining ingridients and mix well. Bake uncovered 350 60-70 minutes or until hot & bubbly.

12 1/2 cup servings


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