Three kinds of canned beans go into this simple, yet tasty recipe for stove-top 'bake beans'.

Stove-Top Baked Beans

1 tablespoon vegetable oil
1 large onion, chopped
1/2 cup catsup
1/4 cup packed brown sugar
3 tablespoons prepared mustard

1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can navy beans or cranberry beans, drained and rinsed
1 (15-ounce) can pork and beans

1. In a saucepan, cook chopped onion in the vegetable oil for 10 minutes, or until tender.
2. Add catsup, brown sugar, mustard and all the beans to the pan. Heat the mixture, stirring occasionally.

Makes 6 servings.

Recipe provided courtesy The Michigan Bean Commission.