10 slices bacon, cut into 1 inch pieces
1 1/2 c. chopped onion
2 (15 oz.) cans lima beans, drained, liquid reserved
2 (15 oz.) cans red kidney beans, drained, liquid reserved
2 (15 oz.) cans pinto beans, drained, discard liquid
1 each red, yellow and green pepper, chopped coarsely
2 (10 oz.) pkgs. frozen corn
2 stalks celery, cut diagonally
1 (28 oz.) can Italian plum tomatoes, drained and chopped
1/4 c. honey
3 tbsp. cider vinegar
2 tbsp. ground cumin
2 tbsp. crumbled oregano
2 tbsp. dry mustard
Salt and freshly ground pepper to taste

Preheat oven to 350 degrees.

Cook bacon in 5 quart saucepot until crisp. Remove; set aside. Add onions, cook over low until limp, not browned. Remove from heat.

Blend bean liquids in a bowl; measure 1 cup and stir into onions, along with honey, vinegar and seasonings. Add bacon and remaining ingredients, stir to combine. Cover and bake for 1 1/2 hours until liquid is bubbly and thickened. Serves 15 or more.