Chancery Restaurants Five-Bean Salad

Makes 12 servings

Mary

ingredients

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

1
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.
2
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.

Source: Mary