Vegetable
540 mL can chick peas
540 mL can red kidney beans
540 mL can romano beans
398 mL can lima beans
1 onion chopped
1 cup tomato juice
1/3 cup brown sugar
1/3 cup fancy molasses
1/4 cup chili sauce
2 teaspoons dry mustard
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices bacon
Drain and rinse chick peas, kidney beans, romano and lima beans. in lightly oiled bean pot or 12-cup casserole, mix together beans and onion. In saucepan, blend tomato juice, brown sugar, molasses, chili sauce, mustard, ginger, salt and pepper; Bring to boil. Stir into beans.
Partially cook bacon slices to remove excess fat. Chop and add to bean mixture. Bake, covered, in 325 F oven for 1-1/4 hours.
270 calories, 12 g protein, 4 g fat, 49 g carbohydrate.