baked beans

Baked Beans
Yields: 10 servings
INGREDIENTS:
6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great northern beans - Lima beans are a good substitution but you may have to look in the frozen food section for them.
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
ANY FIVE (5) CANS OF BEANS WILL WORK
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
DIRECTIONS:
1. Preheat oven to 375.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3. To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans – all drained. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9×12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
You can also put all ingredients in a crock pot and cook 6-8 hours on low. Also great cold from the fridge as a left-over