1 (10 oz.) pkg. frozen lima beans
3 (1 lb. 3 oz.) cans each baked beans (6 c.)
3 cans (about 15 1/2 oz. each) kidney beans, drained
1 lb. Italian link sausages
1/2 lb. cooked ham, cut into 1/2 inch cubes
1 med. onion, chopped
1 (8 oz.) can tomato sauce
1/2 c. catsup
1/4 c. brown sugar, packed
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard

Heat oven to 400 degrees. Cook limas and drain. Turn into ungreased 4 1/2 quart bean pot or casserole. Add baked beans and kidney beans. In covered skillet, simmer sausages in small amount of water for 5 minutes. Drain liquid from skillet and fry sausages until brown. (Do not prick sausages.) Cut each sausage into 2 or 3 pieces. Add sausage pieces and ham to beans. Stir together remaining ingredients, pour over beans and gently mix. Bake uncovered for 1 hour.