8 slices bacon
4 lg. onions, peeled and cut into rings
1 c. brown sugar
1 tsp. dry mustard
1/2 tsp. garlic powder
1/2 c. cider vinegar
1 tsp. salt
2 (1 lb.) can cooked, dry butter beans, drained (California limas)
1 (1 lb.) can green lima beans, drained
1 (1 lb.) can red kidney beans, drained
1 (28 oz.) can New England style baked beans, undrained

Cook bacon in large skillet on medium setting until crisp. Drain and crumble. Remove bacon drippings. Place onion in skillet, add sugar, mustard, garlic powder, salt, and vinegar. Toss with spoon to mix. Cover and simmer on low setting 20 minutes. Combine all beans in 3 quart casserole or large bean pot. Add onion mixture and crumbled bacon. Mix. Bake, uncovered, at 350 degrees for 1 hour. 12 servings.