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Mixed Bean Casserole

  • 1 pound ham
  • 1 clove garlic, minced
  • 1 large onion, chopped
  • 2 cups cooked kidney beans, drained
  • 2 cups cooked garbanzo beans, drained
  • 16 ounces canned baked beans, drained, not rinsed
  • 2 to 4 tablespoons prepared mustard
  • 1/2 cup catsup
  • 1/2 cup red wine
  • salt, to taste
  • pepper, to taste

Serves 6. Trim fat from ham and fry in large skillet. Cut ham into small strips and brown lightly in the hot fat. (If ham is extra lean, add 2 tablespoons oil). Add garlic and onion; cook until tender. Add beans and other ingredients. (The canned baked beans help to flavor the mixture and hold it together). Taste; add more seasonings and more liquid if needed. Turn into 2 1/2-quart casserole, top with onion slices, and bake at 350 degrees F. about 45 minutes. Note: One 16 ounce can each of red kidney beans and garbanzos can be substituted for the cooked beans. One half cup water plus 3 tablespoons vinegar may be substituted for the red wine.

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