Shelly's Recipe

HOT FIVE-BEAN SALAD

Category: Salad

1/2 tsp black pepper
1 tsp garlic powder
2 1/2 cups packed)brown sugar
1 tbsp dry mustard
1 tsp salt
1/2 cup apple cider vinegar
1/2 lb (about 1 cup) chopped onion
1 (16 oz) can each baby lima beans, Great Northern white beans, dark red kidney beans and butter beans, well drained, rinsed with cold water
2 (16 oz) cans New England-style baked beans with maple syrup (undrained)

Combine all ingredients except onion and beans in large saucepan. Cover; place over medium-high heat. Bring to boil and boil 10 minutes. Add onions; boil about 5 minutes or until onions are translucent. Remove from heat. Set aside.

Combine all beans in large baking pan. Add vinegar mixture and mix well, being careful not to break up beans. Cover with foil and bake at 350 for 2 hours Serve immediately or place beans in ice bath to cool quickly. When ready to serve, reheat in microwave oven. Makes 12 servings.