Source: Florida Institute of Technology, Melbourne, Fla.
Featuring five different types of beans, this recipe pairs well with multiple entrée dishes. Tom Stewart, director of dining at the Florida Institute of Technology, shares that this recipe is one of his favorites at the school. This dish is a hit with students and makes for a flavorful side dish.
2 lb. bacon, diced
2 lb. diced yellow onion
0.5 oz. peeled, fresh garlic
1 #10 can pinto beans
1 #10 can garbanzo beans
1 #10 can kidney beans
1 #10 can vegetarian beans
6 lb. canned lima beans
2 pints tomato ketchup
1.5 pints molasses
2 cups brown sugar
6 oz. Worcestershire sauce
4 oz. Dijon whole-grain mustard
3 tbsp. course ground black pepper
- Place bacon in large, deep skillet over medium-high heat. Cook until crisp, remove bacon and set aside.
- Drain grease from pan, reserving 1/2 cup. Return to heat, add onion and garlic and cook until onions become clear.
- Drain and rinse pinto, garbanzo and kidney beans and add to pot with baked and lima beans. Add remaining ingredients, stir well.
- Separate mix between 3 4-inch deep full-size hotel pans. Cover and bake at 375°F for 1 hour. Hold warm for service.