1 can lima beans
1 can red kidney beans
1 can California butter beans
1 can chick peas
1 can baked pork and beans
1/2 lb. bacon
3 lg. onions, chopped
1/4 tsp. dry mustard
1 c. brown sugar
1/4 c. vinegar

Drain lima beans, kidney beans, chick peas, and California butter beans. Add the above beans to baked pork and beans. Fry bacon until almost crisp, remove and simmer onions 15 minutes. Add vinegar, brown sugar, and dry mustard. Mix this with beans and mix in bacon. Bake at 350 degrees for 1 hour.

DIETITIAN'S NOTE:

A great high fiber dish! Cooking the bacon until crisp greatly reduces the fat and cholesterol content. Drain the onions from the bacon fat, though, adding as little of the fat as possible.