8 slices bacon
4 onions, diced
1 c. firmly packed light brown sugar
1 tsp. mustard
1 tsp. garlic powder
1 tsp. salt
1/2 c. cider vinegar
2 cans (15-oz.) Great Northern beans, drained
1 can (16-oz.) cut green beans, drained
1 can (16-oz.) dark red kidney beans, drained
1 can (28-oz.) pork and beans, undrained

In a Dutch oven, fry bacon slices until crisp. Remove and drain on paper towels; crumble. To bacon drippings in pot, add onions, sugar, mustard, garlic powder, salt and vinegar; cook on medium heat for 20 minutes, stirring frequently. Add all beans and crumbled bacon; mix thoroughly. Place mixture in crock-pot, cover and cook on LOW for at least 4 hours. Cook last 20 minutes uncovered.

Makes 10 to 12 servings.