BEANS FOR A BBQ

IRENE PATCHETT

6 Bacon slices
1 medium onion, chopped
1/2 cup catsup
3 tablespoons dark brown sugar
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 16-ounce can pork and beans
1 16-ounce can kidney beans, drained
1 16-ounce can butter beans, drained

Preheat oven to 350o.  Cook bacon in heavy 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 butter beans.  Transfer to 9 x 13-inch glass baking dish.  Bake until mixture bubbles, 30 to 35 minutes.