8 slices bacon
1 c. finely diced celery
1 1/2 c. chopped onion
1 (6 oz.) can tomato paste
1 tsp. garlic salt
1/2 c. brown sugar, packed
1 env. spaghetti sauce mix
2 tbsp. prepared mustard
2 tbsp. vinegar
2 (1 lb. each) cans lg. dried lima beans, well drained
1 (1 lb.) can kidney beans, well drained
1 (1 lb., 12 to 15 oz.) can pork and beans in tomato sauce

Cook bacon until crisp, then drain on absorbent paper. Pour off all but 2 tablespoons fat from skillet. Add celery and onion to fat and saute about 5 minutes. Add 1 cup water and next 6 ingredients, blend and bring to boil. In 3 quart casserole, combine beans and add bacon. Stir in tomato mixture and blend well. Bake uncovered, in moderate oven (350 degrees) 1 hour or 1 1/2 hours if refrigerated or until bubbly. Serves 10 to 12.