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 (#1) cans cooked dry butter beans (California limas), drained
1 (#1) can green lima beans, drained
1 (#1) can dark red kidney beans, drained
1 (28 oz.) can 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 and 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. 12 servings.