1/2 c. light or dark syrup
1/2 c. chopped onion
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 (16 oz.) can white beans, drained
1/2 c. ketchup
5 slices bacon
1/2 c. prepared mustard
1 tbsp. cider vinegar

In large skillet, cook bacon until crisp. Drain bacon on paper towels. Reserve 1 tablespoon drippings. To reserved drippings, add onion; cook 2 to 3 minutes or until tender. Stir in all beans, ketchup, corn syrup, mustard and vinegar; mix well. Spoon mixture into 2-quart baking dish.

Bake in 350°F oven for 25 to 30 minutes or until bubbling and heated through.