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Baked Beans Recipe

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This recipe for Baked Beans, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Hall


1 c chopped onion (large)
6 slices bacon, cut up
1 clove garlic, minced
1 16-oz can lima beans, drained
1 16-oz can pork and beans, tomato sauce
1 15-oz can butter beans, drained
1 15 -oz can red kidney beans, drained
1 15-oz can garbanzo beans, drained
c catsup
c molasses
c packed brown sugar
1 T prepared mustard
1 T Worcestershire sauce

In a skillet, cook onion, bacon, and garlic until the bacon is done and the onion is tender but not brown; drain. In a mixing bowl, combine the onion mixture, all beans, catsup, molasses, brown sugar, mustard, and Worcestershire sauce. Transfer mixture to a 3-quart casserole dish. Bake, covered, in a 375 oven for 1 hour.




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