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Baked Beans Quintet

Yield 8 servings

Ingredients

  • 6 slices bacon
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 (16-ounce) can butter beans, drained
  • 1 (15 1/4-ounce) can lima beans, drained
  • 1 (15-ounce) can pork and beans
  • 1 (15 1/4-ounce) can red kidney beans, drained
  • 1 (19-ounce) can garbanzo beans, drained
  • 3/4 cup ketchup
  • 1/2 cup molasses
  • 1/3 cup firmly packed brown sugar
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 451
  • fat 14.8 g
  • cholesterol 14 mg
  • sodium 1062 mg

How to Make It

  1. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

  2. Cook onion and garlic in bacon drippings, stirring constantly, until tender; drain.

  3. Combine bacon, onion mixture, butter beans, and remaining ingredients in a large bowl.

  4. Spoon mixture into a lightly greased 2 1/2-quart bean pot or baking dish. Cover and bake at 375° for 1 hour or until beans are tender.