Baked Bean Quintet
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Baked beans||18 Ounce (1 Jar Brown Sugar Sauce)|
|Lima beans||17 Ounce, drained (1 Can)|
|Canned dark red kidney beans||16 Ounce, drained (1 Can)|
|Butter beans||16 Ounce, drained (1 Can)|
|Garbanzo beans||15 Ounce, drained (1 Can)|
|Catsup||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
In 12-inch skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings.
Crumble bacon and set aside.
In same skillet cook onion and garlic in reserved drippings till onion is tender but not brown.
Stir in crumbled bacon, baked beans in sauce, lima beans, kidney beans, butter beans, garbanzo beans, catsup, brown sugar, dry mustard, and pepper.
Turn into a 2-quart casserole.
Bake, covered, in a 375°F oven for 1 to 1 1/4 hours or till heated through.