Recipe from a Farmer’s Table

BAKED BEAN QUINTET
from Robin W. L.
If you like beans, you’ll love this one.  

This recipe calls for canned beans, which of course, is the easiest.  But, for the best flavor, use dry beans, then soak till they are soft.   Measure them after soaking for the correct amount.

1 Cup onion, chopped fine
6 slices turkey or regular bacon, cut into 1″ pieces
2-3 cloves garlic, pressed
1 – 16 oz. can lima beans, drained & rinsed
1 – 16 oz can pork & beans with tomato sauce
1 15.5 oz. can red kidney beans, drained & rinsed
1 – 15 oz. can butter beans, drained & rinsed
1 – 15 oz. can garbanzo beans, drained & rinsed
3/4 Cup catsup
1/2 Cup molasses
1/4 Cup brown sugar, packed
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
Cook the onion, bacon and garlic in a skillet till the bacon is done, and onion is tender.  Drain.  In a large bowl, combine the onion mixture and the remaining ingredients.*  Transfer to a 3 qt. casserole, and bake at 375* for 1 to 1-1/2 hours.  Makes 12-16 servings.
*At this stage, you could instead, dump everything into your crockpot, and simmer all day, instead of putting it into the oven.
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