1 lb. bacon, diced
1 c. water
1 c. brown sugar
1 onion, chopped
1/2 tsp. salt
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) lima beans, drained
1 can (15 oz.) butter beans, drained
1 can (30 oz.) pork & beans in tomato sauce, do not drain
1/2 c. barbecue sauce (optional)

In a Dutch oven or large casserole that you can use on stove or oven, saute bacon until tender, about 5-10 minutes. Keeping bacon in the pan, drain off half of the drippings and leave the other half in the pan with the bacon.

Saute onion in the bacon and drippings for 2 minutes. Add water, brown sugar, salt, barbecue sauce and all of the beans to the onion-bacon mixture. Mix well. Bake uncovered in a 350 degree oven for 1 1/2 hours. Serves 8-10 generous servings.