4 slices bacon
1 lg. onion, sliced
16 oz. can lima beans, drained
16 oz. can pork and beans in tomato sauce
16 oz. can red kidney beans, drained
7 1/2 oz. can tomatoes, cut up
1/4 c. brown sugar, packed
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard

Cook bacon until crisp. Remove bacon from skillet, reserving 2 tablespoons of drippings in the skillet. Drain bacon on paper towels, crumble and set aside. Cook onion in reserved drippings until tender but not brown. Drain.

In a 2-quart casserole or bean pot, combine crumbled bacon, onion, lima beans, undrained pork and beans, kidney beans and undrained tomatoes. Stir in brown sugar, Worcestershire and mustard. Bake, covered, in a 375 degree oven for 40 minutes. Uncover and bake 20 to 25 minutes longer. Serves 20.