1 c. dry kidney beans
1 c. dry sm. navy beans
1 c. dry sm. lima beans
8 oz. bacon
2 c. chopped onion
1/2 c. brown sugar
1/4 c. vinegar
2 1/2 tsp. salt
1 tsp. garlic salt
1 tsp. dry mustard

Clean beans. Soak overnight together; drain. At least 12 hours before serving, brown bacon and onions. Add beans and remaining ingredients. Cook in oven or slow cooker on low (180-200 degrees) until tender. Chill several hours to blend flavors. Skim off fat. Heat and serve.