Multi-Bean Casserole

• 2 tablespoons oil
• 3 sliced celery ribs
• 1 chopped large onion
• 1/4 teaspoon minced garlic
• 2 (15 1/2 ounce) cans pinto beans
• 1 (16 ounce) can lima beans
• 1 (15 1/2 ounce) can kidney beans
• 1 (15 1/2 ounce) can garbanzo beans
• 1 (15 1/2 ounce) can wax beans
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 (14 1/2 ounce) can vegetable broth
• 1 (6 ounce) can tomato paste
• 1/3 cup packed brown sugar
• 1/3 cup molasses
• 2 tablespoons Dijon mustard
• 1 tablespoon paprika
• 1 1/2 teaspoons ground pepper

1. Preheat the oven to 325°F.
2. Heat oil in a large pot.
3. Add celery, onion and garlic.
4. Cook over medium heat, stirring occasionally, until softened, 8-10 minutes.
5. Rinse and drain beans.
6. Add all the rest of the ingredients to the pot and mix well.
7. Bring to the boil.
8. Transfer to oven-proof dish if necessary.
9. Cover and bake for 75-90 minutes or until bubbly and thickened.
10. Slow cooker: Heat on Low for 6-8 hours.

oil, celery, onion, garlic, pinto beans, beans, kidney beans, garbanzo beans, wax beans, tomatoes, vegetable broth, tomato paste, brown sugar, molasses, mustard, paprika, ground pepper

Taken from www.food.com/recipe/multi-bean-casserole-523545 (may not work)