1 (17-oz.) can lima beans, drained
1 (16-oz.) can pork and beans
1 (15½-oz.) can kidney beans, drained
4 slices bacon, cooked crisp and crumbled
½ cup chopped red onion
¼ cup packed brown sugar
1 tablespoon cider vinegar
1 teaspoon dry mustard
⅛ teaspoon ground red pepper
In a 2-quart round casserole, combine lima beans, pork and beans, kidney beans, bacon, onion, sugar, vinegar, mustard and pepper; stir well.
Cook according to your Advantium model's cooking settings or until bubbly.
NOTE: Navy, pinto, cannellini or butter beans can be substituted for those in the recipe, if preferred.
Cook bacon in the microwave oven to eliminate spattering and turning while the bacon cooks. Line a microwave-safe plate with two layers of paper towels; place up to 4 slices of bacon on paper towels; cover with another piece of towel. Place plate on white ceramic tray. Cook at U=0 L=0 M=10 for 45 seconds to 1 minute per slice. To cook up to 8 slices at one time, repeat layers of paper towels and bacon.