2 tbsp. butter
1/2 c. chopped celery
1 can (16 oz.) kidney beans, rinsed & drained
1/2 c. catsup
1 tbsp. brown sugar
1 tbsp. vinegar
1 tsp. salt
1 1/2 c. (6 oz.) shredded Provolone cheese (I use cheddar or whatever I have on hand)
1 c. chopped onion
1 can (16 oz.) pork & beans in tomato sauce
2 pkgs. (10 oz. each) frozen lima beans, thawed (I often use string beans in place of lima beans
1 1/2 tsp. dry mustard
1/8 tsp. garlic powder

Preheat oven to 350 degrees. Saute onion and celery in butter until tender, about 5 minutes. Add 3 types of beans, catsup, brown sugar, vinegar, mustard, salt, garlic powder and 1 cup of cheese. Pour into a 2 quart casserole. Bake uncovered until hot and bubbly, about 45 minutes. Remove from oven. Sprinkle with remaining cheese. Let stand 5 minutes to allow cheese to melt. I add 1 whole kielbasa sausage sliced thin before cooking.