Baked Bean Quintet

• 6 slices bacon
• 1 c. chopped onions
• 1 clove garlic, minced
• 1 (16 oz.) can butter beans, drained
• 1 (16 oz.) can pork and beans in tomato sauce
• 1 (15 1/2 oz.) can red kidney beans, drained
• 1 (15 oz.) can garbanzo beans, drained
• 1 (16 oz.) can lima beans, drained
• 3/4 c. catsup
• 1/2 c. light molasses
• 1/4 c. packed brown sugar
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. prepared mustard
• pepper to taste

1. In a skillet, cook bacon until crisp.
2. Remove; reserve 2 tablespoons drippings.
3. Drain and crumble bacon; set aside.
4. Cook onion and garlic in reserved drippings until tender but not brown; drain.
5. In a large bowl, combine bacon, onion, garlic, butter beans, pork and beans, kidney beans, garbanzo beans and lima beans.
6. Mix catsup, molasses, brown sugar, Worcestershire sauce, prepared mustard and pepper.
7. Mix with bean mixture.
8. Turn into 2 1/2-quart bean pot or casserole.
9. Cover and bake in 375u0b0 oven for 1 hour or until heated through.
10. Makes 12 to 14 servings.

bacon, onions, clove garlic, butter beans, pork, red kidney beans, garbanzo beans, lima beans, catsup, light molasses, brown sugar, worcestershire sauce, mustard, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721380 (may not work)