Baked Bean Quintet

• 6 slices stripples
• 1 c. chopped onion
• 1 clove garlic, minced
• 1 (16 oz.) can butter beans, drained
• 1 (17 oz.) can lima beans, drained
• 1 (15 oz.) can vegetarian beans
• 1 (15 oz.) can red kidney beans, drained
• 1 (19 oz.) can chickpeas, drained
• 3/4 c. catsup
• 1/2 c. molasses
• 1/4 c. firmly packed brown sugar
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. prepared mustard

1. Cook stripples in skillet until crisp; remove stripples, reserving drippings in skillet.
2. Crumble stripples and set aside. Cook onions and garlic in drippings, stirring constantly, until tender; drain.
3. Combine stripples, onion/garlic mixture, all beans and chickpeas in a large bowl.
4. Stir in catsup and remaining ingredients.
5. Spoon into a lightly greased 2 1/2-quart baking dish. Cover and bake at 375u0b0 for 1 hour.
6. Yields 8 to 10 servings.

stripples, onion, clove garlic, butter beans, lima beans, vegetarian beans, red kidney beans, chickpeas, catsup, molasses, brown sugar, worcestershire sauce, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429081 (may not work)