6 slices bacon
1 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can butter beans, drained
1 (16 oz.) can pork & beans in tomato sauce
1 (15 1/2 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
3/4 c. ketchup
1/2 c. light molasses
1/4 c. packed brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1/4 tsp. pepper
Onion, sliced and separated into rings (optional)

In a skillet, cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain and crumble bacon; set aside. Cook onion and garlic in reserved bacon drippings until onion is tender but not brown; drain. In large bowl, combine crumbled bacon, onion, garlic, butter beans, lima, pork & beans, kidney beans, and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard, and pepper. Turn into a 2 1/2 quart bean or casserole. Cover and bake in a 375 degree oven for 1 hour or until heated through. Garnish with onion rings, if desired.