10 slices bacon, cut into pieces
1 1/2 c. chopped onion
6 cans (15 oz. each) : lima beans pinto beans kidney beans Great Northern beans or any combination of beans, drained; reserve liquid
1 each red, yellow, green pepper chopped coarsely
2 pkg. (10 oz.) frozen corn
2 stalks celery, cut diagonally
1 can (28 oz.) Italian tomatoes, drained & chopped
1/4 c. honey
3 tbsp. cider vinegar
2 tsp. each ground cumin, crumbled dried oregano, dry mustard
Pepper & salt to taste

Cook bacon until crisp. Remove and set aside; add onions, cook over low heat until limp, but not browned. Remove from heat. Blend bean liquids in bowl, measure 1 cup and stir into onions, along with honey, vinegar and seasonings. Add bacon and remaining ingredients. Stir to combine. Cover, bake in 350 degree oven for 1 1/2 hours until liquid is bubbling and thickens. Serves 12 or more.