Copyright Thomas Saaristo  All Rights Reserved
Baked beans
28 ounce can Bush's Baked Beans
15 ounce cans each: baby Lima beans, Kidney beans, Cannelini beans, and Black beans,
drained, liquid reserved
3/4 cup light brown sugar
1/2 cup ketchup, preferably one made without HFCS like Simply Heinz
1 medium Vidalia onion, diced
2 teaspoons dry English mustard
1 teaspoon garlic powder
1/4 cup white wine vinegar
12 ounces hickory smoked thick cut bacon, cooked to crisp and crumbled
2 tablespoons molasses

Heat oven to 275 degrees Fahrenheit. Grease a 9 x 13 casserole dish

Add the ingredients to a large bowl, mix thoroughly and pour into the prepared
casserole dish

Bake 1 hour, uncovered. Remove the beans from the oven, cover with foil and bake an
additional 2 hours. Use the canning liquid to moisten the beans as desired

Baked beans can be served warm or at room temperature. Leftovers, if there are any,
can be kept, covered and refrigerated, up to 3 days