1 (15 oz.) can Lima beans, drained
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can butterbeans, not drained
1 (15 oz.) can pork & beans, not drained
8 strips bacon, cut in 1 inch pieces
3 cloves garlic, chopped fine
2 lg. onions, chopped
1 tsp. dry mustard
1/2 c. brown sugar
1/4 c. cider vinegar

Empty beans in casserole. Set aside. Fry bacon and just before it becomes crisp, add onions, garlic and mustard. Saute about 2 minutes until onions become clear. Add sugar and vinegar, cook about 10 minutes. Pour over beans. Bake 45 minutes to 1 hour at 350 degrees.