1/2 lb. sliced bacon
4 lg. onions, sliced
1 c. firmly packed brown sugar
1 1/2 tsp. dry mustard
1/2 c. cider vinegar
2 cans (1 lb. each) dry butter beans (Calif. limas)
1 can (15 1/2 oz.) green lima beans
1 can (15 1/2 oz.) red kidney beans
1 lg. can (28 oz.) New England style baked beans

In a 12-14 inch frying pan on medium heat, cook bacon until crisp; drain on paper towels, then crumble. Discard all but 1/4 cup bacon drippings. Add onion slices to drippings, separating onions into rings. Stir in sugar, mustard and vinegar; cook gently over medium heat for 20 minutes or until juices are reduced by 1/3.

Drain all beans except baked beans. Combine all beans in a 3 quart casserole. Add bacon and the onion-vinegar mixture; stir gently to blend. Bake uncovered in 350 degree oven until hot and bubbly, about 1 1/4 hours. Serves 10-12. Wonderful with baked ham!