3 slices bacon
1 med. onion, chopped
1 med. green pepper, chopped
2 (16 oz.) cans B&M baked beans
1 (16 oz.) can lima beans, drained
1 (15 1/2 oz.) can kidney beans, undrained
1/2 c. chili sauce
2 tbsp. brown sugar
3 tbsp. vinegar
1/2 tsp. dry mustard
1/4 tsp. pepper

Cook bacon in a medium skillet until crisp, reserve 2 tablespoons drippings in skillet. Crumble bacon and set aside. Saute onion and green pepper in drippings until tender.

Combine onion mixture, bacon and remaining ingredients; stir well. Spoon mixture into a greased 2 1/2 quart casserole. Bake uncovered at 350 degrees for 1 hour.

Even "bean" haters like this.