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 4^th.  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

CALIFORNIA GOLD RUSH BEANS

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!