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BAKED BEANS QUINTET

Source of Recipe


SOUTHERN LIVING BARBECUE MAGAZINE



List of Ingredients



• 6 SLICES BACON
  
• 1 CUP CHOPPED ONION
  
• 1 CLOVE GARLIC, MINCED
  
• 1 CAN BUTTER BEANS, DRAINED
  
• 1 CAN LIMA BEANS, DRAINED
  
• 1 CAN RED KIDNEY BEANS
  
• 1 CAN CHICK PEAS, DRAINED
  
• 3/4 CUP KETCHUP
  
• 1/2 CUP MOLASSES
  
• 1/4 CUP FIRMLY PACKED BROWN SUGAR
  
• 1 1/2 TABLESPOONS WORCESTERSHIRE SAUCE
  
• 1 TABLESPOON PREPARED MUSTARD
  
• 1/4 TEASPOON PEPPER
  






Instructions



1. COOK BACON IN A LARGE SKILLET UNTIL CRISP; REMOVE BACON, RESERVING DRIPPINGS IN SKILLET. CRUMBLE BACON AND SET ASIDE.
   
   
2. COOK ONION AND GARLIC IN DRIPPINGS, STIRRING CONSTANTLY, UNTIL TENDER, DRAIN.
   
   
3. COMBINE BACON, ONION MIXTURE, BUTTER,BEANS, AND NEXT 4 INGREDIEDNTS IN A LARGE BOWL. STIR IN KETCHUP AND REMAINING INGREDIENTS. SPOON MIXTURE INTO A LIGHTLY GREASED 2 1/2 QUART BEAN POT OR BAKING DISH; COVER WITH ALUMINUM FOIL.
   
   
4. BAKE IN 35O DEGREE OVEN FOR 1 HOUR OR UNTIL BEANS ARE TENDER.