4-Bean Baked Beans

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can butter beans, drained

1 (15 ounce) can lima beans, drained

1 (16 ounce) can pork and beans, drained

½ pound bacon, cut into small pieces

1 large onion, chopped

2 cloves garlic, chopped

¾ cup brown sugar

½ cup ketchup

½ cup vinegar

¼ cup molasses

1 teaspoon dry mustard

Preheat oven to 350 degrees F (175 degrees C).

Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish.

Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.

Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish.

Bake in the preheated oven until bubbling, 1 hour 15 minutes.