Beans - Calico Bean Bake

By á-47

Ingredients

• 6 strips bacon
• 1 med. onion, finely chopped
• 1 clove garlic, minced
• 1 27 oz. can brick oven baked beans
• 1 16 oz. can red kidney beans, rinsed and drained
• 1 15/5 oz. can butter lima beans, drained
• 1 10 oz. pkg. frozen baby lima beans, thawed
• 1 16 oz. can chickpeas, rinsed and drained
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 3 Tbsp. cider vinegar
• 2 tea. Dijon mustard

Preparation

Step 1

In med. skillet cook bacon to render some fat, but leave it soft. Drain on paper towels. Remove all but 2 Tbsp. of the fat then cook the onions, stirring, until softened, about 5 minutes. Add the garlic and cook 30 secs. to 1 minute.

Combine all the beans in slow cooker and add ketchup, brown sugar, vinegar, and mustard. Add onion mixture and stir to combine. Lay the bacon strips on top, pressing them into the beans.

Cover and cook on low 6-8 hours.