Barbecue Beans
1 medium onion, finely chopped
1 clove garlic, minced
1/2
cup butter or margarine
1/4 cup cider vinegar
1/2 cup
sugar
1 tablespoon prepared mustard
1 teaspoon
Worcestershire sauce
3/4 cup catsup
Salt to taste
1 bag
of soldier beans (or 3 cans of beans)
Soak beans overnight if using dried beans.
Preheat oven to 350 degrees. In a large frying pan, sauté
onion and garlic in butter. Stir in cider vinegar, sugar,
prepared mustard, Worcestershire sauce, catsup, and salt;
cook and stir 1 to 2 minutes or until well blended. Remove
from heat.
In an ungreased 2-quart casserole dish, combine pork and
beans, kidney beans, and lima beans. Pour catsup mixture
over top and mix well. Bake, uncovered, 1 hours. Remove
from oven and serve.
Alternatively, place soaked beans in pan with mixture. Add
water to cover.
Serves 6 to 8.