1 can (28 ounces, or two smaller cans) pork and beans
1 can (14.5 ounces) french cut green beans, drained
1 can (15.5 ounces) red kidney beans, rinsed and drained
1 can (8.5 ounces) green lima beans, rinsed and drained
1 can (14 ounces) butter beans, rinsed and drained
1 small green pepper, seeded and chopped
1½ cups chopped celery
1½ cups chopped onion
1½ cups brown sugar
½ teaspoon garlic salt
½ cup ketchup
½ cup chili sauce
5 strips bacon (see note)
Heat oven to 350 degrees
In a large bowl, combine all the ingredients except the bacon; stir to mix well.
Pour into a 9-by-13-inch baking dish. Lay bacon strips over the top. Bake 1 hour.
Serves eight to 10.
Cook's note: This can be prepared in a slow cooker. If doing so, cook the bacon briefly (you don't want it crisp) before putting it in the slow cooker.