Makes 6-8 servings

Ingredients:
1 Tbsp vegetable oil
1 pkg (12 oz) hickory smoked bacon, cut into 1/2 inch pieces
1 cup onion or shallot, chopped
1 (15.5 ounce) can green beans, drained
1 (15.5 ounce) can Lima beans, drained
1 (15.5 ounce) can red kidney beans, drained
1 (15.5 ounce) can Cannellini beans, drained
1 (15.5 oz) can white shoepeg corn, drained
1 jar (4 oz) sliced pimento
½ cup honey
½ cup apple cider vinegar
½ teaspoon garlic powder
½ teaspoon dry mustard
¼ teaspoon fresh ground black pepper
¼ cup water
pinch of Parmesan cheese shavings (optional)

Directions:
1. Combine the raw bacon, onion/shallot and olive oil in a Dutch Oven over medium high heat and cook until browned, stirring frequently and scraping the bottom, about 10 minutes
2. Combine the vinegar and water and dump into the pan to deglaze the bottom, quickly scraping all the browned bits off the bottom
3. When the steaming stops, add the honey, garlic powder, and dry mustard
4. Add the beans and corn, stirring to combine and coating the vegetables
5. Cover, bring to a boil (about ten minutes), stir, and cook another ten minutes, covered
6. Stir to coat all the veggies. and add ground black pepper, and adjust seasoning to taste
7. Remove from heat, gently stir in the pimentos
8. Top with parmesan cheese shavings

This bean medley’s subtle sweet-sour dressing allows the beans to stay forefront, retaining their own distinctive flavor. The shoepeg corn adds a bit of crunch to contrast with the silky beans, and the pimento gives this comforting side dish great eye appeal. If you choose not to use the salty-nutty parmesan garnish, you may want to add just a pinch of salt to the pot. As always, adjust the seasoning before you finish cooking.