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    Baked bean quintet


    Source of Recipe


    Aunt Saunny

    1 cup chopped onion (1 large)
    6 slices bacon, cut up
    1 clove garlic, minced
    1 16-ounce can lima beans, drained
    1 16-ounce can pork and beans in tomato sauce
    1 15 1/2-ounce can red kidney beans, drained
    1 15-ounce can butter beans, drained
    1 15-ounce can garbanzo beans (chickpeas), drained
    3/4 cup catsup
    1/2 cup molasses
    1/4 cup packed brown sugar
    1 tablespoon prepared mustard
    1 tablespoon worcestershire sauce

    1. In a skillet cook onion, bacon, and garlic until bacon is crisp
    and onion is tender; drain. In a bowl combine onion mixture, lima
    beans, pork and beans, red kidney beans, butter beans, garbanzo
    beans, catsup, molasses, brown sugar, mustard, and worcestershire
    sauce. Transfer bean mixture to a 3-quart casserole. Bake, covered,
    in a 375 oven for 1 hour.
 

 

 

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