Funeral Beans

• 1 (48 ounce) can pork and beans, Do not drain
• 1 (16 ounce) can black beans, drained
• 1 (16 ounce) can butter beans, drained
• 1 (16 ounce) can dark red kidney beans, drained
• 1/2 lb bacon
• 1 onion, medium, chopped (1 cup)
• 1/4 cup cider vinegar
• 1 tablespoon yellow mustard, prepared
• 1 cup brown sugar

1. Cook bacon, saving 1 T. Bacon fat. Crumble bacon; set aside.
2. In reserved bacon fat, saute diced onion about 5 minutes over low-medium heat until softened.
3. Drain and rinse all beans except Pork and Beans, which are used along with their liquid. In a large bowl, gently mix beans and all remaining ingredients. There should be plenty of liquid - you can add 1/4 cup more cider vinegar if needed.
4. Pour into a deep casserole, sprayed with Pam.
5. Bake 350 for 2 hours, uncovered.
6. Alternatively, make a double batch in a crockpot and cook on low 6 hours.

pork, black beans, butter beans, dark red kidney beans, bacon, onion, cider vinegar, yellow mustard, brown sugar

Taken from www.food.com/recipe/funeral-beans-498348 (may not work)