Preheat oven to 350°.
Cut the bacon into pieces and cook until lightly browned. You can leave all the grease in the pan, or remove some of it (for health's sake).
1/2 lb. bacon, cut into about 3/4" pieces
Add the chopped onions and cook a few more minutes.
1 small onion, chopped
Add the brown sugar, ketchup, mustard, and paprika. Mix.
1/2 - 1 c. brown sugar, 1 c. ketchup, 1 tsp. mustard, 1/2 - 1 tsp. smoked paprika
Drain some of the juice from one can of beans and add all the beans and liquid from two cans. Mix.
1 can pork and beans, undrained, 1 can dark red kidney beans, partially drained, 1 can butter or lima beans, undrained
Bake, uncovered, for one hour. Stir and serve.
Leftovers can be refrigerated for up to 5 or 6 days.
Or place cooled leftover beans into airtight containers and freeze them for later use. Thaw overnight in the refrigerator and reheat.