Bean Bake

6 bacon slices
1 medium onion chopped
½ C. ketchup
3 Tbsp. dark brown sugar
1 Tbsp. cider vinegar
1 tsp. salt
1 tsp. dry mustard
1 (16 oz.) can pork and beans
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can lima beans or butter beans, drained

Preheat oven to 350 degrees F. Cook bacon in medium skillet over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels; reserve drippings. Add onions to skillet with drippings and cook until translucent, stirring occasionally, about 7 minutes. Transfer onion with dripping to large bowl. Add next 5 ingredients to bowl. Crumble bacon and add to onion mixture. Mix in pork and beans, lima beans and kidney beans. Transfer to 9 x 13 baking dish. Bake until mixture bubbles, 30 to 35 minutes.

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Bean-O-Rama Casserole

1 16oz can butter beans
1 16oz can, great northern beans
1 16oz can garbanzo beans
1 16oz can black beans
1 16oz can pinto beans
1 16oz can kidney beans
2 cups tomato sauce
1 onion, chopped and sautéed
2 Tablespoons mustard
1 Tablespoon barbecue sauce of your choice
1 teaspoon dry mustard
1/4 cup brown sugar (if desired)

Open beans and drain well.  Combine all beans in a large bowl.  In another bowl mix all other ingredients.  Stir mixture into bowl containing the beans and mix slowly.  Pour mixture into a 9X13 inch casserole.  Bake in a preheated 350 degree oven for 60 minutes.

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Chickpea Penne

16 oz Penne pasta
2 tbsp olive oil
3 cloves garlic, crushed
2 medium white onions, finely chopped
1 cinnamon stick
2 tsp ground cumin
1×14oz can chickpeas
8 oz cherry tomatoes, quartered
1/3 cup dried currants
1/3 cup olive oil (additional)
¼ cup fresh basil leaves, shredded
1/3 cup pine nuts, toasted
1 cup Parmigiano Reggiano shredded cheese combo

Cook the penne pasta according to box. Drain and set aside.

In a large frying pan, heat the olive oil and cook the garlic and onions until soft. Add the spices and stir for a minute. Then add cherry tomatoes, currants, extra oil and chickpeas, stir everything gently and cook until just heated through. Add the pasta to the chickpea mixture, stir gently and serve immediately in deep bowls sprinkled with basil leaves and pine nuts. Top with Cheese.

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Boston Style Baked Beans

1 pound dried navy beans
2 Onions; chopped
1/2 cup dark brown sugar
1/4 cup molasses
1/3 cup ketchup
1/4 pound bacon, diced
1 tablespoon salt
1 1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 cup drained pineapple chunks (optional)

Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worcestershire sauce.

Optional: Stir in 1 cup drained pineapple chunks during the last hour of cooking.

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