Baked Beans Quintet

6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 oz.) can butter beans, drained
1 (17 oz.) can Lima beans, drained
1 (15 oz.) can pork and beans
1 (15 oz.) can red kidney beans, drained
1 (19 oz.) can chick-peas, drained
3/4 cup catsup
1/2 cup molasses
1/4 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1/4 teaspoon pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion and garlic in drippings, stirring constantly, until tender; drain. Combine bacon, onion mixture, butter beans, and next 4 ingredients in a large bowl. Stir in catsup and remaining ingredients. Spoon into a lightly greased 2-1/2 quart bean pot or baking dish. Cover and bake at 375 degrees for 1 hour.