8 slices bacon
4 lg. onions, peeled and cut in rings
1 c. brown sugar
1 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. salt
1/2 c. cider vinegar
2 cans (1 lb.) cooked dry butter beans (lima), drained
1 can (1 lb.) green lima beans, drained
1 can (1 lb.) dark red kidney beans, drained
1 can (28 oz.) New England style baked beans, undrained

Cook bacon in large skillet on medium heat setting until crisp; drain on paper towels and crumble. Remove bacon drippings from skillet. Place onion in skillet, add sugar, mustard, garlic powder, salt and vinegar; toss with spoon to mix. Cover and simmer on low heat setting for 20 minutes.

Combine all beans in a 3 quart casserole or very large bean pot. Add onion mixture and crumbled bacon; mix. Bake uncovered at 350 degrees for 1 hour. Serves 12.