Sweet and Sour Baked Beans(10 to 12 Servings)

In wide frying pan, cook bacon over medium heat until crisp. Lift out, drain, crumble and set aside.

Discard all but 1/4 cup of drippings.

Add onions to drippings, separating onions into rings. Stir in brown sugar, mustard and vinegar; cook over medium heat, stirring occasionally, until juices are reduced by half (about 10 minutes).

Drain butter beans, kidney beans and 1 can of pork and beans.

Combine with the undrained can of pork and beans in a 3 to 3 1/2-quart casserole dish.

Add onion-vinegar mixture and bacon. Stir gently until blended.

Bake, covered, in a 350° oven until hot and bubbly (1 1/4 to 1 1/2 hours).