10 slices bacon, cut into 1 inch pieces
1 1/2 c. chopped onions
2 (15 oz. each) cans lima beans, drained, liquid reserved
2 (15 oz. each) cans red kidney beans, drained liquid reserved
2 (15 oz. each) cans pinto beans, drained, discard liquid
1 each red, yellow, green pepper, chopped coarsely
2 (10 oz.) pkgs. frozen corn
2 stalks celery, cut diagonally
1 (28 oz.) can Italian plum tomatoes, drained, chopped
1/4 c. honey
3 tbsp. cider vinegar
2 tsp. each ground cumin, crumbled dried oregano, dry mustard
Freshly ground pepper, salt to taste

Cook bacon in 5 quart Corning Visions saucepot until crisp. Remove, set aside; add onions; cook over low until limp, but not browned. Remove from heat. Blend bean liquids in bowl; measure 1 cup and stir into onions, along with honey, vinegar and seasonings. Add bacon and remaining ingredients; stir to combine. Cover; bake in 350 degree oven 1 1/2 hours until liquid is bubbling and thickened. Serves 12 or more.

I'm always looking for a vegetable casserole for when all the family gets together (there's 24 of us). This I can assemble the day ahead and bake just before dinner. If chilled, add 15 minutes to heating time.