Western Baked Beans (Serves 12)

Time and again this recipe has filled the “baked bean’” slot at a summer gathering. It’s great for large crowds or it can be divided into small casseroles and frozen for use at a later time.

8 slices bacon
4 large onions, peeled and separated in rings after slicing
3/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 cup cider vinegar
2 (15-ounce) cans butter beans, drained
1 (16-ounce) can green lima beans, drained
1 (16-ounce) dark red kidney beans, drained
1 (18-ounce) can New England style baked
   beans, undrained

1. Pan fry bacon until crisp; drain on paper towels and set     aside.

2. Place the onion rings in a large skillet and add the brown     sugar, mustard, salt and vinegar. Cover and cook about     20 minutes.

3. In large mixing bowl, combine butter beans, lima beans,     kidney beans and baked beans. Stir in onion mixture and     crumbled bacon. Mix until well combined.

4. Pour mixture into a 2-quart casserole or bean pot. Bake     beans, covered, 30 minutes in a preheated 350 degree     oven. Uncover and bake 30 minutes longer.