1/2 lb. bacon (8 slices)
1 large onion, sliced
1 (15 oz.) can lima beans, drained
1 (15 oz.) can Campbell’s Pork & Beans, undrained
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can diced tomatoes
1/4 cup packed brown sugar
1 tbsp. barbecue sauce (+ or - to taste)
1/2 tsp. dry mustard

In a medium skillet, cook bacon until crisp. Remove bacon, reserving 2 tablespoons of drippings in skillet. Drain bacon on paper towels and crumble. Set aside.

Cook onion in reserved drippings until tender, but not browned; drain.

In a 2-quart casserole, combine crumbled bacon, onion, lima beans, pork & beans, kidney beans and tomatoes. Stir in brown sugar, barbecue sauce and dry mustard.

Bake covered in a 350°F oven for 40 minutes. Uncover; bake for 20 to 25 minutes more or until desired consistency is reached.

Submitted by: Judy Cartwright