Ingredients
4 slices bacon
1 tsp. canola oil
1 small yellow onion, chopped
2/3 cup catsup
3 tbsp. cider vinegar
2 tbsp. molasses
1-1/2 tsp. dry mustard
1 cup water
1 can (15-1/2 oz.) great northern beans, rinsed and drained
1 can (15-1/2 oz.) black beans, rinsed and drained
1 can (15-1/2 oz.) red kidney beans, rinsed and drained

Directions
Cook the bacon until crisp, then crumble and set aside. In a medium size saucepan, heat the oil over low heat. Add the chopped onions and cook, stirring often, until softened, about 5 minutes. Add the catsup, vinegar, molasses and mustard. Stir together thoroughly. Add the water, the rinsed and drained beans and the bacon. Bring the beans to a simmer, then cover and cook for 30 minutes over low heat. Serve hot or cold. Makes 6 servings.