Eight Bean Bake

• 1 (15 oz.) can butter beans, drained
• 1 (15 oz.) can lima beans, drained
• 1 (15 oz.) can kidney beans, drained
• 1 (15 oz.) can pinto beans, drained
• 1 (15 oz.) can Great Northern beans, drained
• 1 (15 oz.) can yellow wax beans, drained
• 2 (15 oz.) cans green beans, drained
• 3 (16 oz.) cans pork and beans (undrained)
• 1 lb. bacon
• 2 medium onions, chopped and sliced
• 4 Tbsp. vinegar
• 2 Tbsp. Worcestershire sauce
• 2 c. brown sugar

1. Fry and drain bacon; cut into bite-size pieces.
2. Saute onions in part of bacon fat.
3. Add Worcestershire sauce, vinegar and brown sugar.
4. Simmer 5 minutes.
5. Using a 5 to 6-quart Dutch oven, layer as follows: one-third of the pork and beans and half of the other beans, half of bacon and half of the sauce.
6. Second layer is same as first, except ending with last 1/3 of pork and beans and the rest of bacon and sauce.
7. Bake at 350u0b0 for 45 minutes.
8. Serves a large crowd.

butter beans, lima beans, kidney beans, pinto beans, great northern beans, yellow wax beans, green beans, pork, bacon, onions, vinegar, worcestershire sauce, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=116045 (may not work)