Five Bean Casserole

INGREDIENTS
4    slices bacon
1    medium onion, chopped (2 cups)
3    cloves garlic, minced
2    tablespoons mustard powder
¼   cup brown sugar
1    cup cider vinegar
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) garbanzo beans, rinsed, drained
1    can (15 ounces) butter beans, rinsed, drained
2    teaspoons dried thyme
2    teaspoons dried tarragon

METHOD

Preheat the oven to 325 F. In a medium skillet, cook the bacon until it is crisp. Remove to paper towels and reserve the fat. When the bacon is cool, cut into very small pieces and reserve.

Place the onion into the skillet with the bacon fat and cook for 4 to 5 minutes until it is translucent. Add the garlic and cook for 1 minute. Add the mustard powder, sugar and vinegar, cover, lower the heat to a bare simmer and cook for 8 to 10 minutes.

In a 4 quart baking dish, mix the five beans, the onion mixture, the reserved bacon bits and the spices. Mix well, cover and bake for 45 minutes. Allow the beans to cool slightly before serving.