This terrific bean dish came to me at least 30 years ago from my friend, and old roomie, Karen. In the” leaner” years it was a good choice for potlucks and picnics because it was relatively inexpensive to make- filling, full of protein, not to mention tasty. I used to make it every year for our neighborhoods annual Labor Day picnic. And, after many years of  bringing i decided to shake things up and bring something different.

It warmed my heart to hear two elderly  ladies at the table where all the food was laid out say “ where are those beans? I hope they show up!”  Needless to say when we go to the annual event I always bring “those” beans.  These are best eaten the day you make them- they get kinda mushy the next day.

half pound thick sliced bacon- diced

1 cup diced yellow onions

2 cloves garlic minced

1/4 t dry mustard

3/4 cup brown sugar

1/4 cup cider vinegar

1 # can kidney beans, drained and rinsed

1# can lima beans, drained and rinsed - i like to use baby limas

1 # can butter beans, drained and rinsed

1 # can baked beans, not drained, pork fat removed. i like Bush’s original

Pre-heat the oven to 325 degrees

Saute the bacon with the onions until the bacon is cooked through and the onions are translucent about 5 minutes. Add the garlic and saute for another minute or so. Remove from the heat. Drain off some of the bacon grease.

Put the beans into a heavy duty casserole that has a tight fitting lid. Add everything else and combine well. Bake with the lid on for about 45 minutes- giving it a good stir halfway through       

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