1 pound bacon, chopped
2 large onions, chopped
1/2 cup white vinegar
1 cup firmly packed light brown sugar
1 teaspoon garlic powder
1/2 teaspoon dry mustard
3 (18-ounce) jars baked beans, undrained
2 (17-ounce) cans lima beans, rinsed and drained
1 (16-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can butter beans, rinsed and drained
Cook bacon in a large skillet until crisp. Remove bacon,
reserving 2 tablespoons drippings in skillet. Drain bacon on paper
towels; set aside. Cook onions in reserved drippings over
medium-high heat, stirring constantly, until tender; drain.
Combine onions, bacon, vinegar, and remaining ingredients, and
spoon into two lightly greased 2-quart shallow baking dishes.
Bake, uncovered, at 350 degrees for 1 hour, stirring every 15 minutes.
Yield: 18 servings.
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