Dottie's Bean Recipe
adapted by Cathy and Vici - serves a crowd

The beans (in foil container) were the hit of the party. I liked the pasta salad too. And the cupcakes!
This recipe, formerly known as "Casey Bean Casserole" was handed down from the lovely Dottie Ward. I hope she does not mind that we updated it a little. I'm sure she would be pleased but not surprised, that her beans continue to make an appearance at family gatherings. The line forms on the left...
1/2 pound bacon, cut into 1/2-inch pieces
1 clove garlic, minced
1 medium onion, chopped
1 - (55 oz) can B&M Original Baked Beans, undrained
2 - (15 oz) cans red Kidney beans, drained
10 oz. frozen baby Lima beans, do not thaw
 1 tablespoon packed brown sugar
1 teaspoon dry mustard
1/2 cup catsup
1 tablespoon white or red wine vinegar
1 teaspoon salt
freshly ground black pepper
1 Preheat oven to 375°.
2 In a large stockpot or skillet; cook bacon until almost crisp. Add the onion and sauté until onion is soft and translucent. Add the garlic and cook until fragrant, about 1 minute longer.
3 If you are using a large stockpot, add remaining ingredients to it. Otherwise, combine all ingredients in a large casserole dish or baking pan. Stir all together and taste for seasoning; adjust salt and pepper accordingly. Cover and bake for 45 minutes. Uncover and continue to bake for 15 minutes longer, or until hot and bubbly.