2 cloves garlic, minced
3 med. yellow onions, thinly sliced
4 tbsp. salad oil with bacon grease
2 1/3 (1 lb. 14 oz. size) cans pork and beans
2 cans sm. green lima beans
1/2 c. brown sugar
1/4 c. vinegar
1 c. ketchup
1 tsp. mustard (wet or dry)
1 tsp. salt

Cook garlic and onions in oil until glossy. Drain kidney and lima beans. Mix all ingredients and pour in 2-quart baking dish. Refrigerate. Place in 350 degree oven for 1 1/2 hours. Cover if you want juice. Stir well just before serving.