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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a great dish for any occasion; either a cold, rainy day, or a picnic in the backyard!Most, if not all of the ingredients are easily found right in your own pantry. Recipe is from BHG Comfort Food circa 1992. Ingredients:
3/4 cup chopped onion |
4 slices bacon, cut up |
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can butter beans, drained |
1 (8 ounce) can navy beans or 1 (8 ounce) can great northern beans |
1 (8 ounce) can red kidney beans, drained |
1 (8 ounce) can tomato sauce |
1/4 cup brown sugar (dark is best) |
2 -4 tablespoons honey |
1 tablespoon worcestershire sauce |
1/2 teaspoon dry mustard |
Directions:
1. In a large skillet cook onion and bacon till the bacon is crisp and the onion is tender, but not brown.
2. Drain off fat.
3. Stir in garbanzo beans or butter beans, navy beans or great northern beans, kidney beans, tomato sauce, brown sugar, honey, worchestershire sauce, and dry mustard.
4. Pour the mixture into a 1& 1/2-quart casserole.
5. Bake, covered in a 375 degree oven for 45 minutes. Uncover and stir.
6. Bake, uncovered, for 10 to 20 minutes more or until the desired consistency is reached.
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