2 (15 oz.) cans butter beans, drained
1 (1 lb.) can green lima beans, drained
1 (1 lb.) can dark red kidney beans, drained
1 (1 lb. 11 oz.) can baked beans
8 to 12 slices bacon
4 large onions, peeled and cut into rings
3/4 c. brown sugar
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dry mustard
1/2 c. vinegar
pepper to taste

Cut up and fry bacon until almost crisp. Place bacon in a bowl. In skillet with bacon drippings, add onions, brown sugar, garlic powder, dry mustard, vinegar and pepper. Cook at low heat for 20 minutes, covered. Mix all beans, bacon and onion mixture together well.

Bake in a covered 3-quart casserole at 350°F for 1 hour, perhaps longer, but not until it's dried out. (Dish can also be cooked in a crock-pot for 6 hours on low.)