• Move oven rack to lower middle position. Heat oven to 300°F.
• Brown 4 ounces chopped bacon until fat begins to render, but before crisp (about 3-4 minutes) in a large oven-safe dutch oven over medium-high heat. If using regular pork bacon, drain rendered fat, leaving about 1 Tablespoon of fat in the pot. Add 1 small minced onion, and cook until soft (another 4-5 minutes), reducing heat if it begins to brown too quickly. 
• Add 1/2 cup ketchup, 2 Tablespoons apple cider vinegar, and 2 Tablespoons brown sugar, scraping up any browned bits from the bottom of the pot. Stir in 15 ounce can kidney beans,he drained and rinsed can of kidney beans, the drained rinsed can of lima beans, and the pork and beans and continue heating until heated through (about 4-5 minutes).  
• Transfer saucepan to oven and cook for 2 hours.

Slow cooker instructions

• Follow the above instruction through the end of step 2. Transfer bacon and onions to the dish of a slow cooker, and stir in ketchup, vinegar, brown sugar, and all the beans. Cook on low heat for about 6 hours (NOTE: If you have a large slow cooker (eg. 6 quart), you will need to double the recipe or it will scorch).