Five-Bean Pot

By rossboys

Cooking Light.

This dish is a winner for barbecues because it can be made the day before and reheated the day of the party.

Ingredients

• 1 (16oz) can cannellini beans or other white beans, undrained
• 1 (16oz) can chickpeas, undrained
• 1 (16oz) can lima beans, undrained
• 1 (16oz) can kidney beans, undrained
• 1 (16oz) can baked beans, undrained
• 6 bacon slices
• 2 cups chopped onion
• 1/2 cup packed brown sugar
• 1/2 cup cider vinegar
• 1 tsp dry mustard
• 1 garlic clove, crushed
• Cooking spray

Details

Servings 10

Preparation

Step 1

Preheat oven to 350deg.

Drain beans in a colander over a bowl, reserving 1 cup liquid. Set the beans and liquid aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 3 Tbsp drippings in pan. Crumble bacon. Add onion to drippings in pan, and cook 10 minutes over medium heat or until golden brown, stirring frequently. Stir in bacon, sugar, and remaining ingredients; cook over medium-low heat until thick and bubbly (about 15 min), stirring occasionally.

Combine beans, reserved bean liquid, and the onion mixture in a 3 qt casserole coated with cooking spray. Cover and bake at 350 deg 45 minutes, stirring every 15 minutes.