1 1/2 c. dry pinto beans
1 1/2 c. dry kidney beans
1 1/2 c. dry Great Northern beans
14 c. water
1 lg. onion, chopped
1 1/2 c. ketchup
1 1/2 c. firmly packed brown sugar
3 c. water
5 tsp. dry mustard
3 tbsp. molasses
1 1/2 tsp. salt
1/3 lb. bacon, chopped

Sort beans. Rinse well; drain. In Dutch oven, combine beans and 14 cups water. Bring to a boil; boil for 30 minutes or until beans are softened. Remove from heat; cover and let stand 1 1/2 hours. Drain; return beans to Dutch oven. Heat oven to 300 degrees. Add remaining ingredients to beans; stir to combine. Cover; bake at 300 degrees for 3 hours. Uncover beans; bake an additional 20 to 40 minutes or until beans are tender. Makes 24 (1/2 cup) servings. TIP: Four and a half cups of one type of bean, or any combination of the beans that totals 4 1/2 cups can be used.