3 tsp. butter
1/2 c. chopped onion
3 cloves garlic, minced
2 tsp. brown sugar
1 tsp. dry mustard
1 (27 oz.) can red kidney beans, drained
2 (16 oz.) cans Boston baked beans, drained
1/4 c. tomato ketchup
1 tbsp. cider vinegar
Salt to taste

Heat oven to 350 degrees. Melt butter in skillet. Saute onion and garlic until tender; do not brown. Stir in remaining ingredients. Bake in a greased 3 quart casserole for 25 to 30 minutes. Serves 8.