This is a great way to dress up baked beans.  The variety of beans gives a nice twist on traditional baked beans.

Baked Beans Quintet

Yield: 8 servings.

6 slices Bacon
1 medium Onion, chopped
1 clove garlic, minced
1 (16 oz.) can Butterbeans, drained
1 (16 oz.) can Lima beans, drained
1 (16 oz.) can Pork and Beans
1 (16 oz.) can Red Kidney Beans, drained
1 (16 oz.) can Chick Peas, drained
3/4 C. Ketchup
1/2 C. Molasses
1/4 C. firmly packed Brown Sugar
1 Tbsp. Worcestershire Sauce
1 Tbsp. Prepared Mustard
1/2 tsp. Pepper

Cook bacon, chopped onion, and garlic in a skillet, when bacon is cooked; drain well. Combine bacon mixture along with all of the canned beans, pour into a casserole dish. Combine the remaining ingredients and mix well. Pour ketchup mixture over the beans in the casserole dish, stir slightly. Bake at 350 degrees for 1 hour.