Calico Bean Bake

Ingredients

• 6 slices lean bacon
• 1 medium yellow onion, finely chopped
• 1-2 garlic cloves, minced

• 1 (27 ounce) can brick-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
• 3/4 cup ketchup
• 1/3 cup firmly packed light brown sugar
• 3 tablespoons cider vinegar
• 2 teaspoons Dijon mustard

Directions

1. 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. 2

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

3. 3

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

4. 4

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

5. 5

   Add in the onion mixture and stir to combine.

6. 6

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

7. 7

   Cover and cook on LOW for 6-8 hours.