1/2 lb. bacon
4 lg. onions, sliced
1 c. firmly packed brown sugar
1 1/2 tsp. dry mustard
1/2 c. cider vinegar
2 (1 lb.) cans dry butter beans
1 (15 oz.) can green lima beans
1 (15 oz.) can kidney beans
1 lg. can (28 oz.) New England style baked beans

Cook bacon until crisp, drain, crumble and set aside. Discard all but 1/4 cup of the drippings. Add onions, brown sugar, mustard and vinegar to drippings; cook until juices are reduced by half, about 10 minutes. Drain butter beans, lima beans and kidney beans. Combine with undrained baked beans in a 3 to 3 1/2 quart casserole. Add onion-vinegar mix and all but 2 tablespoons of the bacon; stir gently until blended. (At this point you may cover and refrigerate for up to a day.) Bake, covered in a 350 degree oven until hot and bubbly (about 1 hour). Garnish with reserved bacon. Makes 10 to 12 servings.