Recipe: Maureen's Baked Beans - Dearest Julie: I feel greatly for your petition. Unfortunately,

even though I am probably of your dear deceased parents age, I have never ever done the baked beans as you are asking for. I am sure some of the ladies might have great suggestions, but, in the meantime, I have a recipe for 20, but using the commonly used method. I hope this can at least give you an idea.

Maureen's Baked Beans
Makes 20 servings

1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can butter beans, drained
1 (15 ounce) can kidney beans, drained
1 (16 ounce) can baked beans with pork
1 tablespoon mustard powder
3/4 cup packed brown sugar
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 (15 ounce) can tomato sauce
1 (10.75 ounce) can condensed tomato soup
1 (16 ounce) package ground pork breakfast sausage
2 medium onions, chopped
2 cloves garlic, crushed

Preheat the oven to 300 degrees F (150 degrees C). In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup. Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture. Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes. Makes 20 servings.