6 bacon slices, cut into 1/2 inch pieces
1/2 c. onion, chopped
1 (16 oz.) can GOYA red kidney beans, drained
1 (16 oz.) can GOYA pinto beans, drained
1 (16 oz.) can GOYA chick peas, drained
1/3 c. tomato, chopped
3/4 c. Kraft barbecue sauce
2 tbsp. brown sugar
1/2 tsp. prepared mustard

Cook bacon until crisp. Drain bacon, reserving 1 tablespoon fat. Saute onions in reserved fat until tender. Combine all ingredients in 2-quart casserole; mix well. Cover. Bake at 375 degrees 45 minutes. Uncover; continue baking 15 minutes. 8 to 10 servings.