"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked Bean Quintet Recipe

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This recipe for Baked Bean Quintet, by , is from A Bun In the Oven , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valencia White
Added: Sunday, December 7, 2008


6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 16-ounce can butter beans, drained
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 1/2 -ounce can garbanzo beans, drained
3/4 cup catsup
1/2 cup light molasses
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1/4 tsp pepper
Onion, sliced and separated into rings (optional)

In a skillet cook bacon till crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain and crumble bacon; set aside. Cook onion and garlic in reserved bacon drippings till onion is tender but not brown, drain. In a large bowl combine crumbled bacon, onion, garlic, butter beans, lima beans, pork and beans in tomato sauce, kidney beans, and garbanzo beans. Stir in catsup, molasses, brown sugar, Worcestershire sauce, prepared mustard, and pepper. Turn into a 2 1/2 -quart bean pot or casserole. Cover and bake in a 375 oven for 1 hour or till heated through. Garnish with onion rings, if desired.

Number Of Servings:
Number Of Servings:
12-14 servings.




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