1/2 lb. sliced bacon, cut 1/2 inch pieces
2 c. chopped onion
1 lg. garlic clove, minced
1/2 c. brown sugar, packed
1/3 c. cider vinegar
2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
2 cans (16 oz.) pork and beans
1 can (20 oz.) chick peas (drained)
1 can (16 oz.) kidney beans (drained)
1 can (16 oz.) butter beans (drained)
1 can (16 oz.) lima beans (drained)

In medium skillet fry bacon until crisp. Add onions and garlic, saute until tender. Add brown sugar and vinegar and seasonings. Cover and cook over low heat for 15 minutes. Remove from heat. Set aside. Combine all beans in 3-quart casserole (or bean pot).

Stir to mix, pour bacon mixture over beans. Cover and refrigerate 6 hours. Preheat oven to 325 degrees. Bake for 2 hours until bubbly.