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From another group:Bobbie BenallyI've made this into a soup by adding beef broth so it's a multi bean soup. My husband likes it thicker and more "chili" consistency. Either way my grandmother's recipe is a favorite in our family.***the store was out of regular butter beans so I used the southern seasoned ones...better than the regular ones.GRANDMA'S BEAN CASSEROLE:1/2 lb Bacon, diced1 large Onion, diced1 clove Garlic, minced or crushed1 lb Ground Beef1 lg can Baked Beans1 can Lima Beans ( Drained well )1 can Butter Beans ( Undrained )1 can Kidney Beans ( dark or light ) ( Drained well )1/2 c Ketchup2 tsp Yellow Mustard1/2 c Brown Sugar1/4 c Vinegar ( I like Apple Cider Vinegar )Salt to tasteFresh Ground Black Pepper to taste1 tsp Accent1/2 cup water, extra if neededPreheat oven to 350.In a large dutch oven, brown bacon until a little more than soft, add onion & garlic and continue to brown until soft, stirring occasionally, do not let onion or garlic burn.Remove and drain bacon and onion on paper towel, discard grease.Add ground beef to pot and cook until no longer pink, breaking up as it cooks. Drain well.Add bacon and onion/garlic back to pot, add remaining ingredients and put in a 6 quart casserole. Cover or seal with foil and bake for 1 hour.Go Ahead...." Just Try It! "SLOW COOKER METHOD: Mix as instructed above and cook on low 4-6 hours or on high 2-3.KITCHY KITCHEN TIP: When browning the bacon, make extra and save in the refrigerator for omelets for another day.