Multi-Bean Casserole - cooking recipe

Ingredients

2 tablespoons oil
3 sliced celery ribs
1 chopped large onion
1/4 teaspoon minced garlic
2 (15 1/2 ounce) cans pinto beans
1 (16 ounce) can lima beans
1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can wax beans
1 (14 1/2 ounce) can chopped tomatoes
1 (14 1/2 ounce) can vegetable broth
1 (6 ounce) can tomato paste
1/3 cup packed brown sugar
1/3 cup molasses
2 tablespoons Dijon mustard
1 tablespoon paprika
1 1/2 teaspoons ground pepper

Preparation

Preheat the oven to 325°F.
Heat oil in a large pot.
Add celery, onion and garlic.
Cook over medium heat, stirring occasionally, until softened, 8-10 minutes.
Rinse and drain beans.
Add all the rest of the ingredients to the pot and mix well.
Bring to the boil.
Transfer to oven-proof dish if necessary.
Cover and bake for 75-90 minutes or until bubbly and thickened.
Slow cooker: Heat on Low for 6-8 hours.