Back in 1976 we lived in a lovely town in Maryland for a year. A wonderful neighbor who hailed from the South gave me this recipe. Cutting out the pork and bacon, I detoxed the dish. Everyone who tastes this salad raves. It's a cut above regular baked beans. Enjoy the flavor, fiber and folly of lots of beans. Toot, toot!!

1/2 pack smoked tempeh bacon (in health food stores)

1/2 cp brown sugar

1 - 2 tsps Dijon mustard (or mustard of your choice)

2 -4 medium onions, chopped

2 cans butter beans, drained and rinsed

1 can green lima beans, drained

1 can kidney beans, drained and rinsed

2 cans vegetarian baked beans

Brown tempeh bacon till crisp. When cool, break into small pieces and set aside. Add the onions, sugar, mustard and vinegar to saute pan. Stir well and often, and simmer 20 minutes. (Add a wee bit of water so ingredients don't stick to pan.) When done, add the tempeh bacon to mixture.

Put the drained and rinsed beans in a large casserole. Then add the baked beans and, finally, the tempeh bacon/onion mixture. Mix well. Cover and bake at 350 for at least 1 hour or till hot and bubbly.

Note: You can include other beans of your choosing, too. Your choice!