This is a very simple but extremely flavorful dish I have been acquainted with for as long as I can remember. Sally was one of my Mother’s oldest friends and as friends do she shared the recipe. It was then added to our family’s repertoire. My mother always made these for picnics, sometimes Easter, really any pot luck opportunity. They were always a hit. Even my Grandmother on her dying bed got excited for a taste of what turned into “Kathy’s Baked Beans”. Funny how that happens.
So, it’s now my turn for a rendition.
Sally’s-Kathy’s Stacy’s Baked Beans
1/2 pound of dried kidney beans (rinsed, soaked, simmered)
1 bag of frozen baby limas
6 oz Pancetta
1/2 tsp Dried mustard
1/2 tsp Garlic Powder
1/4 – 1/2 cup of brown sugar
1/2 – 3/4 cup of apple cider vinegar
2 tbsp of honey
Crock pot 5 hours on low