Sweet and Sour Beans

8 bacon strips, diced

2 medium onions, halved and thinly sliced

1 cup packed brown sugar

1/2 cup cider vinegar

1 teaspoon salt

1 teaspoon ground mustard

1/2 teaspoon garlic powder

1 can (28 ounces) baked beans, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/2 ounces) pinto beans, rinsed and drained

1 can (15 ounces) lima beans, rinsed and drained

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.

In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.