Vegetables >
Baked Beans >
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Baked Beans Quintet
6 slices of bacon
1 cup of chopped onion
1 clove garlic, minced
one 16 ounce can of butterbeans, drained
one 17 ounce can of lima beans, drained
one 15 ounce can of pork and beans
one 15 ounce can of red kidney beans, drained
one 19 ounce can of chick peas, drained
3/4 cup of ketchup
1/2 cup of molasses
1/4 cup of firmly packed brown sugar
1 tablespoon of Worcestershire sauce
1 tablespoon of prepared mustard
1/4 teaspoon of pepper
Cook bacon in a large skillet until crisp; remove bacon,
reserving drippings in skillet. Crumble bacon and set aside.
Cook onion and garlic in drippings, stirring constantly, until tender;
drain.
Combine bacon, onion mixture, butterbeans and next 4 ingredients in a
large bowl. Stir in ketchup and remaining ingredients. Spoon mixture
into a lightly greased 2 1/2 quart bean pot or baking dish; cover with
aluminum foil.
Bake at 375ºF. for 1 hour. Yield: 8 to 10 servings |
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