10 slices bacon, cut into 1 inch pieces
1 1/2 c. chopped onions
2 (15 oz.) cans lima beans, drained and liquid reserved
2 (15 oz.) cans red kidney beans, drained and liquid reserved
2 (15 oz.) cans pinto beans, drained and discard liquid
1 each red, yellow, green pepper, chopped coarsely
2 (10 oz.) pkgs. frozen corn
2 stalks celery, cut diagonally
1 (28 oz.) can Italian plum tomatoes, drained and chopped
1/4 c. honey
3 tbsp. cider vinegar
2 tsp. each ground cumin, crumbled dried oregano, dry mustard
Freshly ground pepper, salt to taste

Cook bacon in 5 quart Corning Visions saucepot until crisp. Remove; set aside. Add onions; cook over low until limp but not browned. Remove from heat. Blend bean liquids in bowl; measure 1 cup and stir into onions; along with honey, vinegar, and seasonings. Add bacon and remaining ingredients. Stir to combine. Cover; bake in 350 degree oven for 1 1/2 hours until liquid is absorbed and thickened. Serves 12 or more.