Three-bean Casserole
2 medium stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1 large clove garlic, crushed
2 cans (21 ounces each) baked beans in tomato sauce
1 can (17 ounces) lima beans, drained
1 can (15 ounces) kidney beans, drained
1 can (8 ounces) tomato sauce
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon dry mustard
1 teaspoon salt
1/4 teaspoon red pepper sauce
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