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Chancery Restaurants Five-Bean Salad
1/2 t. black pepper
1 t. garlic powder
1 lb. (about 2 1/2 C. packed) brown sugar
1 T. dry mustard
1 t. salt
1/2 C. apple cider vinegar
1/2 lb. (about 1 C.) chopped onion
1 can (16 oz.) baby lima beans (well drained, rinsed with cold water)
1 can (16 oz.) dark red kidney beans (well drained, rinsed with cold water)
1 can (16 oz.) Great Northern white beans (well drained, rinsed with cold water)
1 can (16 oz.) butter beans (well drained, rinsed with cold water)
2 cans (16 oz. each) 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 in 350 degree oven about 2 hours or until beans reach internal temperature of 150 degrees. Serve immediately or place beans in ice bath to cool quickly. When ready to serve, reheat in microwave oven.
Makes 12 servings.
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