"Different" Baked Beans

I've never been a fan of bean conglomerates.  They always seem yucka to me.  <Yucka=new fun to use word in our house thanks to Cookie Monster being on Top Chef.>  Last summer I wanted more veggies than were really available at a bbq so tepidly took a small amount, no make that 1/2 forkful, of a baked bean conglomerate.  Figured if they weren’t too bad I’d choke down a few more.  They were great!  I asked how they were made and the best answer I could get was “oh, I found the recipe online”.  Thanks.  With nothing to go on I started searching recipe after recipe.  I finally typed in “different baked beans” and amazingly a recipe called that came up and seemed much like what I had eaten.
I’m sure it’s not the same as that one didn’t have lima beans <thank goodness, we just do not like them in this house> and I’m still trying to tweak it for us, along with doing something about the bacon fat, but for now this is a great place to start and thought I’d share the starting point for now.

"Different" Baked Beans

• 1 can kidney beans
• 1 can green lima beans
• 2 large cans pork and beans
• 1 can butter beans
• 1 pound bacon
• 1 cup brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 cup vinegar
• 3 to 4 sliced onions

Chop and fry the pound of bacon, but do not drain the grease.

In a large Dutch oven, add the bacon and the beans. Mix and cook on stove or bake in the oven at 350 degrees for 1 to1 1/2 hours. Or you could cook it in a slow cooker on high for 1 1/2 hours.

Skim off fat before serving.