Best Baked Bean Casserole

Best Baked Bean Casserole
Here’s your chance to use the cans of beans you’ve had in your pantry or freezer for a while. You can use any type of bean in this recipe and play with the flavor. This is a meal in itself and is great for holidays.		Total Time: 60 min for 2 people Serves 4
Preheat oven to 350° F
8 slices bacon (I know it's a lot)	Cook in skillet until crisp, remove. Reserve drippings. Crumble, place in large mixing bowl
1 cup onions 2 garlic cloves 2 Tablespoons bacon drippings	Chop Mince Add ½ vegetables to skillet with drippings, heat over medium heat until tender
2 Tablespoons olive oil	In small skillet, heat olive oil over medium heat, add remaining half of the vegetables, cook and stir until soft, about 3 minutes
1 (15 ounce) can cannellini beans 1 (15 ounce) can pinto beans 1 (15 ounce) can black beans 1 (15 ounce) can garbanzo beans	Drain and place in large bowl Drain and place in large bowl Drain and place in large bowl DO NOT DRAIN, place in large bowl
½ cup ketchup 2 Tablespoons molasses 2 Tablespoons brown sugar 1 Tablespoon Worcestershire sauce 1 Tablespoon yellow mustard 1/8 teaspoon black pepper	Combine and mix with beans
	Remove a portion of the bean mixture for the vegetarian, pour into lightly greased casserole dish along with the vegetables cooked in olive oil. Add the crumbled bacon mixture to the remaining portion, pour into second lightly greased casserole dish
	Cover and bake 60 min or cook in two slow-cookers on low for 5 hours.