Five-Bean Pot

• 1 (16-ounce) can cannellini beans or other white beans, undrained
• 1 (16-ounce) can chickpeas (garbanzo beans), undrained
• 1 (16-ounce) can lima beans, undrained
• 1 (16-ounce) can kidney beans, undrained
• 1 (16-ounce) can baked beans, undrained
• 6 bacon slices
• 2 cups chopped onion
• 1/2 cup packed brown sugar
• 1/2 cup cider vinegar
• 1 teaspoon dry mustard
• 1 garlic clove, crushed
• Cooking spray

1. Preheat oven to 350u0b0.
2. Drain beans in a colander over a bowl, reserving 1 cup liquid. Set the beans and liquid aside.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 3 tablespoons drippings in pan. Crumble bacon. Add onion to drippings in pan, and cook 10 minutes over medium heat or until golden brown, stirring frequently. Stir in bacon, sugar, and remaining ingredients; cook over medium-low heat until thick and bubbly (about 15 minutes), stirring occasionally.
4. Combine beans, reserved bean liquid, and the onion mixture in a 3-quart casserole coated with cooking spray. Cover and bake at 350u0b0 45 minutes, stirring every 15 minutes.

cannellini beans, chickpeas, lima beans, kidney beans, beans, bacon, onion, brown sugar, cider vinegar, mustard, garlic, cooking spray

Taken from www.myrecipes.com/recipe/five-bean-pot (may not work)