PICNIC BEANS

Anita Keith

1 (1 lb.) can kidney beans

1 (1 lb.) can pork and beans

1 (1 lb.) can butter beans

1 (1 lb.) can lima beans

6 slices bacon

2 chopped onions

¼ C. vinegar

¼ C. water

¾ C. brown sugar

¼ tsp. mustard

Drain beans; save juices if needed later. Cut up bacon and fry. Remove bacon from skillet ; add onion and simmer until soft. Add vinegar, water, brown sugar, and mustard to skillet; add bacon and simmer for 20 minutes. Put drained beans in casserole; pour onion mixture over beans and stir. Bake at 350 degrees for 1 ½ hours. Cover for last ½ hour.

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