• ½ lb bacon
• 2 large onions sliced thin
• 1 cup firmly packed brown sugar
• ½ cup apple cider vinegar
• 1½ tsp dry mustard
• 2 cans dry butter beans
• 1 can green lima beans
• 1 can kidney beans
• 1 large can New England style baked beans

Fry bacon in wide frying pan, remove and crumble. Drain all but ¼ cup of drippings. Add onions, separating into rings. Stir in brown sugar, mustard and vinegar, then cook over medium heat stirring occasionally until reduced by half (10-15 min). Drain butter, lima and kidney beans. Combine with undrained baked beans in a 3-3 ½ qt casserole. Add onion-vinegar mixture and all but 2 Tbsp bacon. Stir gently until blended. Can refrigerate and keep up to one day.

Bake covered at 350° F until hot and bubbly, approximately 1 ¼ to 1 ½ hours. Garnish with reserved bacon.

makes 10-12 servings.