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INGREDIENTS:4 oz. margarine
1 tsp. minced garlic
6 oz. Spanish onion, diced
4 Tbsps. vinegar
1 1/8 tsps. ground mustard
2 Tbsps. dark molasses
15 Tbsps. brown sugar, packed
1/8 #10 can beans with pork
1 ½ cups canned lima beans, drained
1 ½ cups canned butter beans, drained
1 ½ cups canned red kidney beans, drained
4 oz. shredded sharp cheddar cheeseDIRECTIONS:1. Melt margarine and sauté garlic and onion until onion is clear.

2. Add vinegar, mustard, molasses and brown sugar. Cook 10 minutes.

3. Add beans to sauce. Fill lightly oiled bean pots with 6 oz. of beans.

4. Bake pots for 1 hour in a 375°F oven (cover beans for half of the cooking time). Add liquid if necessary and heat to an internal temperature of 145°F.

5. Garnish with grated cheese. Serve bean pots with corn muffins.SERVINGS:12 servingsFrom:Dan Singer, Culinary Coordinator, Michigan State University, Lansing, MI.PHOTO CREDIT:Photo Credit: B.E.A.N