Calico Bean Bake

Name: Calico Bean Bake
Ingredients: 6 slices lean bacon; 1 medium yellow onion, finely chopped; 1 -2 garlic clove, minced; 1 (27 ounce) canbrick-oven baked pork and beans; 1 (16 ounce) can red kidney beans, rinsed and drained; 1 (15 1/2 ounce) can butter beans, drained; 1 (10 ounce) package frozen baby lima beans, thawed; 1 (16 ounce) can chickpeas, rinsed and drained; 34 cup ketchup; 13 cup firmly packed light brown sugar; 3 tablespoons cider vinegar; 2 teaspoons Dijon mustard

12 ingredients

7 steps

Ingredients

6 slices lean bacon
1 medium yellow onion, finely chopped
1 -2 garlic clove, minced
1 (27 ounce) canbrick-oven baked pork and beans
1 (16 ounce) can red kidney beans, rinsed and drained
1 (15 1/2 ounce) can butter beans, drained
1 (10 ounce) package frozen baby lima beans, thawed
1 (16 ounce) can chickpeas, rinsed and drained
34 cup ketchup
13 cup firmly packed light brown sugar
3 tablespoons cider vinegar
2 teaspoons Dijon mustard

Directions

1

In a skillet over medium heat, cook the bacon to render some of the fat, but leave it soft; drain on paper towels.
2

Remove all but 2 tablespoons of the drippings and then cook the onion, stirring often, until softened, about 5 minutes.
3

Add in the garlic and cook for 30 seconds to 1 minute.
4

Combine all the beans in the slow cooker and add in the ketchup, brown sugar, vinegar, and mustard.
5

Add in the onion mixture and stir to combine.
6

Lay the bacon strips over the top, pressing them into the beans.
7

Cover and cook on LOW for 6-8 hours.