Ingredients

• 1  cup chopped onion (1 large)
• 6  slices bacon, cut up
• 1  clove garlic, minced
• 1  16-ounce can lima beans, drained
• 1  16-ounce can pork and beans in 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

Directions

1. In a skillet cook onion, bacon, and garlic until bacon is crisp and onion is tender; drain. In a bowl combine onion mixture, lima beans, pork and beans, red kidney beans, butter beans, garbanzo beans, catsup, molasses, brown sugar, mustard, and Worcestershire sauce. Transfer bean mixture to a 3-quart casserole. Bake, covered, in a 375 degree F oven for 1 hour.

2. Makes 12 to 16 side-dish servings

3. Slow cooker directions: Prepare bean mixture as above. Transfer to a 3-1/2- or 4-quart slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.