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Ingredients:
6 Slice(s) bacon
1 Cup(s) medium onion,chopped
1/2 Cup(s) ketchup
3 Tablespoon(s) dark brown sugar
3 Teaspoon(s) cider vinegar
1 salt
1/3 Tablespoon(s) dry mustard
1 (16-oz) pork and beans
1 (16-oz) rinsed and drained kidney beans
1 (16-oz) butter beans or cannellini beans, rinsed and drained
Directions: Preheat oven to 350 degrees. Cook bacon in heavy medium skillet over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels; reserve drippings. Add onion to skillet with drippings and cook until translucent, stirring occasionally, about 7 minutes. Transfer onion with drippings to large bowl. Add next 5 ingredients to bowl. Crumble bacon; add to onion mixture. Mix in pork and beans, kidney beans and lima beans. Transfer to 9x9-inch glass baking dish or large casserole dish. (Can be prepared up to this point 1 day ahead. Cover and refrigerate.) Bake until mixture bubbles, 30-40 mintues. Variation: Use 1/4 cup ketchup and 1/4 cup of salsa.
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