1 (28 oz.) can or jar baked beans
2 c. cooked navy or Great Northern beans, drained
2 c. cooked garbanzo beans, drained
1 tbsp. oil or butter
1 1/2 c. chopped onions
1/3 c. packed brown sugar
1/2 c. vinegar
1 clove garlic
1 tsp. mustard

About 3 hours before serving or early in day: In large bowl combine baked beans, navy beans and garbanzo beans; set aside. In 10-inch skillet over medium heat, cook garlic and onion in oil until onion is tender, about 5 minutes, stirring occasionally. Stir in brown sugar, vinegar and mustard. Add hot mixture to beans and toss well. Cover and refrigerate until well chilled. Yield: Serves 6.