2 (15 oz.) cans dark red kidney beans
1 can or 1 lb. frozen green lima beans
2 cans butter beans
1 lg. can Boston baked beans
8 slices bacon
1 onion, diced
1/2 c. vinegar
3/4 c. brown sugar
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dry mustard

Drain off all beans except Boston baked beans. Cut and fry 8 slices bacon in large iron frying pan. Drain off some of the fat, not all. Add the diced onion, vinegar, brown sugar, garlic powder, salt and mustard. Mix well. Simmer until onion is cooked. Mix with beans in large casserole or oven-proof bowl. Bake for 25 minutes at 350 degrees. If desired top with bacon before baking.