1 lb. bacon, chopped
2 lg. onions, chopped
1/2 c. white vinegar
1 c. firmly packed brown sugar
1 tsp. garlic powder
1/2 tsp. dry mustard
3 (18 oz.) jars baked beans, undrained
2 (17 oz.) cans lima beans, rinsed and drained
1 (16 oz.) can kidney beans, rinsed and drained
1 (15 oz.) 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 onion in reserved drippings over medium-high heat, stirring constantly, until tender; drain.

Combine onion, bacon, vinegar, and remaining ingredients, and spoon into 2 lightly greased 2-quart shallow baking dishes. Bake, uncovered, at 350 degrees for 1 hour, stirring every 15 minutes. Yield: 18 servings.