It’s hard for me to fathom that a year has slipped by since the last Independence Day celebration.

photo by Steven Randazzo

We’ve been celebrating with a group of dear friends for the past 5 or 6 years and it’s always fun and relatively easy since we collectively cook for the feast.

photo by Anastassio Mentis                                                                                                                                  photo by Steven Randazzo

I thought I’d pass along one of my favorite recipes for summer…it’s easy and delicious and perfect for the 4th.  My friends, Linda and Gretchen introduced this recipe to me years ago and it never fails to please a crowd.  Enjoy!

photo by Steven Randazzo



1 15-oz can garbanzo beans (drained)

1 15-oz can kidney beans (drained)

1 15-oz can lima beans (drained)

1 15-oz can barbecue beans (don’t drain)

8 slices bacon

1 medium onion (diced)

1 cup brown sugar

2/3 cup ketchup

1 Tbl Worcestershire sauce

8-10 oz. cheddar (cut into small cubes)

Parmesan cheese for garnish (Kraft brand works best for this)


Microwave the bacon until crisp and reserve 2 Tbl. of the drippings.  Crumble the bacon and set aside.  Saute the onion in the bacon drippings until translucent.  Combine onions, bacon, cheddar cheese cubes and beans together in a large bowl and stir until well blended.  Combine ketchup, brown sugar and Worcestershire to make a sauce and stir into bean mixture.  Pour entire mixture into a 13” x 9” pyrex dish, sprinkle with the parmesan cheese, and bake at 350 degrees for 1 hour.

Bon appetit!