Baked Beans Quintet

Ingredients

• 6 slices bacon 
• 0.3 cup firmly brown sugar packed
• 16 ounce shell beans drained canned
• 19 ounce garbanzo beans drained canned
• 15.3 ounce lima beans *soaked overnight drained canned
• 15.3 ounce kidney beans red drained canned
• 1 clove garlic minced
• 0.8 cup catsup 
• 0.5 cup blackstrap molasses 
• 1 tablespoon mustard prepared
• 1 cup onion chopped
• 0.5 teaspoon pepper 
• 15 ounce pork and beans canned
• 1.5 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan

Directions

1. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
2. Cook onion and garlic in bacon drippings, stirring constantly, until tender; drain.
3. Combine bacon, onion mixture, butter beans, and remaining ingredients in a large bowl.
4. Spoon mixture into a lightly greased 2 1/2-quart bean pot or baking dish. Cover and bake at 375 for 1 hour or until beans are tender.