Baked Bean Medley

Name: Baked Bean Medley
Prep time: 15 minutes
Cook time: 1 and ½ hours
Yield: 8 Cups
Ingredients: 6 slices bacon1 cup chopped onion1 clove garlic; minced or ¼ teaspoon garlic powder1 can (15 ounces) pinto beans; drained and rinsed1 can (15 ounces) great northern beans; drained and rinsed1 can (15 ounces) kidney beans; drained and rinsed1 can (15 ounces) garbanzo beans; drained and rinsed1 can (15 ounces) pork and beans¾ cup ketchup¼ cup molasses¼ cup packed brown sugar2 Tablespoons worcestershire sauce1 Tablespoon prepared mustard¼ teaspoon pepper

Enjoy this delicious blend of beans and a savory sauce, baked to blend the lightly sweet and salty flavors.

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

A mixture of seasoned beans and bacon is shown in a serving bowl.

Prep time: 15 minutes
Cook time: 1 and ½ hours
Makes: 8 Cups
Nutrition Facts: View label

Ingredients

6 slices bacon

1 cup chopped onion

1 clove garlic, minced or ¼ teaspoon garlic powder

1 can (15 ounces) pinto beans, drained and rinsed

1 can (15 ounces) great northern beans, drained and rinsed

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) garbanzo beans, drained and rinsed

1 can (15 ounces) pork and beans

¾ cup ketchup

¼ cup molasses

¼ cup packed brown sugar

2 Tablespoons worcestershire sauce

1 Tablespoon prepared mustard

¼ teaspoon pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Preheat oven to 375 degrees F.
Cut bacon into bite-sized pieces and place in skillet. Cook over medium heat (300 degrees F in an electric skillet) until evenly browned. Remove from pan and set aside in a large mixing bowl.
Drain skillet, reserving 1 teaspoon of drippings. Add onion and garlic. Cook until onion is tender. Remove from skillet and add to bacon. Discard remaining drippings.
Mix beans with bacon, onion and garlic. Stir in remaining ingredients.
Move mixture to a 9x12-inch baking dish or 3-quart casserole dish. Bake for 1 hour.
Refrigerate leftovers within 2 hours.

Notes

Use any mix of beans you have.
Cook your own dried beans. One can (15 ounces) contains 1 ½ to 1 ¾ cups drained beans.
No bacon? Use 1 teaspoon cooking oil to saute vegetables.
This recipe can be made in a slow cooker for extra convenience. Cook bacon first or use pre-cooked bacon. Put all ingredients into the cooker, cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.