(15 ounces) great northern beans, drained and rinsed
1 can
(16 ounces) kidney beans, drained and rinsed
1 can
(15 ounces) garbanzo beans, drained and rinsed
1 can
(15 ounces) pork and beans
3⁄4 cup
ketchup
1⁄4 cup
molasses
1⁄4 cup
brown sugar
2 Tablespoons
worcestershire sauce
1 Tablespoon
prepared mustard
1⁄4 teaspoon
pepper
Directions
Preheat oven to 375 degrees.
Cut bacon into bite sized pieces and place in skillet. Cook over medium heat (300 degrees in an electric skillet) until evenly browned. Remove from pan and set aside.
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.
Transfer to a 9x12 baking dish or 3 quart casserole dish. Bake in a preheated oven for 1 hour.
Refrigerate leftovers within 2 hours.
Notes
Use any mix of beans you have.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
No bacon? Use 1 teaspoon cooking oil to saute vegetables.
1 Comments for "Baked Bean Medley"
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Submitted by watkinbr on Wed, 12/27/2017 - 12:47My family loves this recipe. It's perfect to bake ahead of time and take warm to a potluck. Huge hit!