Alice'S Barbecue Beans

• 1 (14 oz.) can lima beans
• 1 (48 oz.) can pork and beans
• 1 (14 oz.) can kidney beans
• 1 (14 oz.) can pinto beans
• 1/2 c. ketchup
• 3/4 c. prepared mustard
• 2 c. maple syrup
• 1 tsp. oregano
• 12 cloves (whole)
• 3 large bay leaves
• 1 lb. back bacon cut in 1 1/2-inch strips (can use side bacon- just as good)
• 1/2 lb. fresh mushrooms, sliced (may substitute canned but not as good)
• 3 medium onions, thinly sliced
• 2 medium peppers, 1 1/2-inch rings

1. Empty beans into a pot.
2. Add ketchup, mustard, maple syrup, oregano, cloves and bay leaves.
3. Fry bacon slightly and add to beans.
4. In pan used for bacon, fry mushrooms till brown, fry onions until transparent and green peppers until crisp stage. Stir well and pour into casserole dish(es) and bake 2 hours at 275u0b0. If more than one casseroles made, freeze the unused portion and cook for two hours later.
5. Or, can freeze mixture after it is cooked - then simply warm up.

beans, pork, kidney beans, pinto beans, ketchup, mustard, maple syrup, oregano, bay leaves, back bacon, fresh mushrooms, onions, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10550 (may not work)