6 slices bacon
1 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can butter beans, drained
1 (16 oz.) can lima beans, drained
1 (16 oz.) can pork and beans in sauce
1 (15 1/2 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
3/4 c. catsup
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 for garnishing

Preheat oven to 375 degrees. Cook bacon in skillet 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 a large bowl, combine crumbled bacon, onion, garlic, butter beans, lima beans, pork and beans in tomato sauce, kidney beans and garbanzo beans. Stir in catsup, molasses, brown sugar, Worcestershire sauce, prepared mustard and pepper. Turn in a 2 1/2 quart bean pot or casserole.

Cover and bake in a 375 degree oven for 1 hour or until heated through. Garnish with onion rings, if desired. Makes 12-14 servings.