4 slices bacon
1 lg. onion, sliced
1 (16 oz.) can lima beans, drained
1 (16 oz.) pork & beans in tomato sauce
1 (16 oz.) can red kidney beans, drained
1 (7 1/2 oz.) can tomatoes, cut-up
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard

In medium skillet cook bacon until crisp. Remove bacon. Reserve 2 tablespoons drippings in skillet. Drain bacon on paper towel. Crumble set aside. Cook onion in reserved dripping until tender but not brown. Drain. In 2 quart casserole combine ingredients. Bake covered at 375 degrees for 40 minutes. Uncover and bake another 20 to 25 minutes.