Baked Bean Quintet

Ingredients

• 1 cup chopped onion
• 6 slices bacon, cut up
• 1 clove garlic, minced
• 1 16-ounce can lima beans, drained
• 1 16-ounce can pork and beans with tomato sauce
• 1 15 1/2-ounce can red kidney beans, drained
• 1 15-ounce can butter beans, drained
• 1 15-ounce can garbanzo beans, drained
• 3/4 cup catsup
• 1/2 cup molasses
• 1/4 cup packed brown sugar
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 onion, sliced and separated into rings (optional)

Instructions

1. In a skillet cook chopped onion, bacon, and garlic till bacon is done and onion is tender but not brown; drain. In a bowl combine onion mixture, lima beans, pork and beans, kidney beans, butter beans, garbanzo beans, catsup, molasses, brown sugar, mustard, and Worcestershire sauce.
2. Transfer bean mixture to a 3-quart casserole or bean pot. Bake, covered, in a 375° oven for 1 hour. If desired, garnish with onion rings.
3. Microwave directions: Halve all ingredients, except garbanzo beans. In a 2-quart casserole micro-cook chopped onion, bacon, and garlic, covered, on 100% power (high) for 2 to 3 minutes or till bacon is done and onion is tender but not brown, stirring once. Drain. Stir in lima beans, pork and beans, kidney beans, butter beans, garbanzo beans, catsup, molasses, brown sugar, mustard, and Worcestershire sauce. Cook, covered, on high for 10 to 12 minutes or till mixture is heated through, stirring twice. If desired, garnish with onion rings. Serves 6 to 8.
4. Crockery-cooker directions: Use main recipe ingredient amounts and assemble as above. Transfer to a 3 1/2- or 4-quart electric crockery cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. If desired, top with onion rings.