2 slices bacon
1/4 cup chopped onion
1 can (16 oz.) Allens Baked Beans
1 can (15.5 oz.) Allens or Trappey's Kidney Beans, drained
1 tsp. dry mustard
1 Tbsp. brown sugar
1 Tbsp. chili sauce
1 can (15 oz.) Veg-All Original Mixed Vegetables, drained
In large skillet, fry bacon until crisp; drain
In large saucepan, combine onion, baked beans, kidney beans, mustard, sugar, and chili sauce
Simmer 25 minutes, stirring occasionally
Stir in Veg-All and crumbled cooked bacon
Heat through, about 3 minutes
Makes 4 to 6 servings