2 cans Bush's baked beans
1 can chickpeas, lima beans, kidney beans (1 or all)
6 bacon slices
1 c. chopped Vidalia onion
1/2 c. brown sugar
1/2 c. cider vinegar
1 tsp. dry mustard

Preheat oven to 350°F. Drain beans, reserving 1 cup of liquid. Set beans and liquid aside. Cook bacon in a large skillet until crisp. Remove bacon, reserving 3 tablespoons drippings in pan. Crumble bacon and set aside. Add onion to drippings in pan and cook 10 minutes until golden brown, stirring often. Stir in bacon, sugar, vinegar and mustard. Cook over medium-low heat until thick and bubbly, stirring often. Combine beans, reserved liquid and onion mixture in a 2-quart casserole pan, coated with spray Pam. Cover and bake at 350°F for 45 minutes, stirring occasionally.

Serves 10 to 12.

This is worth the extra trouble!!