cup chopped onion (1 large)
slices bacon, cut up
clove garlic, minced
15 1/2 ounce can red kidney beans, rinsed and drained
15 1/4 ounce can lima beans, rinsed and drained
15 ounce can pork and beans in tomato sauce
15 ounce can garbanzo beans (chickpeas), rinsed and drained
15 ounce can butter beans, rinsed and drained
cup packed brown sugar
tablespoon yellow mustard
tablespoon Worcestershire sauce
- Preheat oven to 375 degrees F. In a large skillet cook onion, bacon, and garlic until bacon is crisp and onion is tender; drain.
- In a large bowl combine onion mixture, beans, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Transfer bean mixture to an ungreased 3-quart casserole.
- Bake, covered, for 1 hour.
From the Test Kitchen
Slow Cooker Directions:
Prepare bean mixture as directed in Steps 1 and 2. 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.
Nutrition Facts(Five-Bean Bake)
- Per serving:
- 245 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 5 mg chol.,
- 882 mg sodium,
- 47 g carb.,
- 9 g fiber,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet