This is a good dish to have at a BBQ and you can make this dish a day ahead of the BBQ and reheat it the next day it gives the flavors time to meld.

1 (16-oz.) can cannellini beans, undrained
1 (16-oz) can chickpeas (garbanzo beans) undrained
1 (16-oz) can lima beans, undrained
1 (16-0z) can kidney beans, undrained
1 (16-oz) can baked beans, undrained
6 sliced bacon
2 cups chopped onion
1/2 cup packed dark brown sugar
1/2 cup cider vinegar
1 tsp. dry mustard
3 garlic cloves, crushed
Cooking spray

Preheat the oven to 350*F.

Drain the beans in a colander over a bowl, reserving 1 cup liquid. Set the beans and liquid aside.
Cook bacon in a large nonstick skillet until crisp. Remove bacon from the pan, reserving 3 Tbsp. bacon drippings in pan. Crumble bacon. Add onion to drippings in pan and cook 10 minutes or until golden brown, stirring frequently. Stir in bacon, sugar and remaining ingredients, cook until thick and bubbly, about 15 minutes, stirring occasionally.

Combine beans, reserved bean liquid and onion mixture in a 3 qt. casserole coated with cooking spray.

Cover and bake 45 minutes, stirring every 15 minutes.

Makes 10 servings