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The long-awaited recipe for Vickie's Kickin' Calico Beans

I wrote about this recipe in my Tuesday column. Its author, Vickie Edgerton of Rochester recommended that those who eat it might benefit from a couple of flatulence suppressant pills before indulging. Regardless, it tastes great and was one of the 19 finalists in my contest...

1 package of pre-cooked bacon strips, diced

1 pound prepared barbecued pulled pork

1/2 cup chopped sweet onion

1 tablespoon olive or peanut oil

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1 15-oz. can kidney beans, rinsed and drained

1 21-oz. can pork and beans

1 15-oz. can butter beans, rinsed and drained

1/2 cup ketchup

1/2 cup packed brown sugar

2 tablespoons malt vinegar

1 teaspoon prepared mustard

A few shakes of Tobasco or other red hot sauce

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Gently sautee' sweet onion in oil until translucent. Combine everything listed above and put into a 2-qt. casserole dish. Bake uncovered at 325 for 45-60 minutes, or until beans are as thick as desired. You can easily double or triple this dish for larger groups. Goes great with jalapeno cornbread and coleslaw. 

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