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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Originally from BHG; given to me by my MIL Ingredients:
6 slices bacon |
1 cup chopped onion |
1 garlic clove, minced |
1 (16 ounce) can butter beans, drained |
1 (17 ounce) can lima beans, drained |
1 (15 ounce) can pork and beans |
1 (15 ounce) can red kidney beans, drained |
1 (19 ounce) can chickpeas, drained |
3/4 cup catsup |
1/2 cup molasses |
1/4 cup firmly packed brown sugar |
1 tablespoon worcestershire sauce |
1 tablespoon prepared mustard |
1/4 teaspoon pepper |
Directions:
1. Cook bacon in a large skillet until crisp; remove bacon; discard all but 1 T. drippings.
2. Crumble bacon and set aside.
3. Cook onion and garlic in drippings stirring constantly, until tender; drain.
4. Combine bacon, onion mixture, and beans in a large bowl.
5. Stir in catsup and remaining ingredients.
6. Spoon mixture into a lightly greased 2 1/2 quart baking dish; cover with aluminum foil.
7. Bake at 375 degrees for 1 hour.
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