4 slices bacon
1 lg. onion, sliced
16 oz. can lima beans, drained
16 oz. can pork and beans in tomato sauce
15 1/2 oz. can red kidney beans, drained
7 1/2 oz. can tomatoes, cut up
1/4 c. packed brown sugar
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard

In a medium skillet cook bacon till crisp. Remove bacon, reserving 2 tablespoons of drippings in skillet. Drain bacon on paper towels; crumble. Set aside. Cook onion in reserved drippings till tender but not brown; drain. In a 2 quart casserole or bean pot, combine crumbled bacon, onion, Lima beans, undrained pork and beans, kidney beans, and undrained tomatoes. Stir in brown sugar, Worcestershire sauce, and dry mustard. Bake, covered, in a 375 degrees oven for 40 minutes. Uncover, bake 20 to 25 minutes more or till desired consistency. Serves 20.