Instructions
1 medium onion, finely chopped
1 clove garlic, minced
1/2 cup butter
1/4 cup cider vinegar
1/2 cup brown sugar
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
3/4 cup catsup
Salt, to taste
1 16-ounce can pork and beans, drained and rinsed
1 15¼-ounce can red kidney beans, drained and rinsed
1 14¼-ounce can lima beans, drained and rinsed
In a large frying pan, sauté onion and garlic in butter. Stir in cider vinegar, sugar, mustard, Worcestershire sauce, catsup and salt. Cook and stir 1-2 minutes or until well blended. Remove from heat. Drain and rinse the beans and put in slow cooker. Pour sauce over the beans. Cover and cook on low for 4 hours. Recipe doubles easily.
