Recipe: A Mixed Bag of Beans (beans baked with stewed tomatoes, bacon, molasses and brown sugar)

A MIXED BAG OF BEANS

1 (15 1/2 ounce) can cannellini beans
1 (15 1/2 ounce) can navy beans
1 (19 ounce) can fava beans
1 (15 1/2 ounce) can pinto beans
2 cans (14 1/2 ounces each) stewed tomatoes
1/3 cup unsulfered molasses
2 tablespoons light brown sugar
2 tablespoons prepared mustard
1/2 teaspoon salt
3/4 teaspoon fresh ground black pepper
5 thick slices bacon, divided
1 tablespoon light olive oil
1 medium onion, coarsely chopped

Preheat oven to 350 degrees F.

Pour all beans into a large colander and rinse under cold running water, then drain well. Pour into a large bowl; set aside.

Put tomatoes with juices into a food processor and pulse to chop tomatoes coarsely. Add to beans. Stir in molasses, brown sugar, mustard, salt and pepper.

Cut 3 bacon slices crosswise into 1 1/2-inch pieces and saute in a medium skillet over medium heat until browned. Drain on paper towels.

Pour off fat from pan and add olive oil. When hot, add onion and saute until lightly browned, about 5 minutes.

Stir both bacon and onions into beans. Pour into a 2 1/2-quart casserole. Cut remaining 2 bacon slices into 1 1/2-inch pieces and scatter on top of beans.

Bake uncovered about 1 hour or until bacon on top of casserole is crisp and browned. Serve hot.

Makes 6-8 servings
Source: The Big Book of Backyard Cooking by Betty Rosbottom