Yield: approximately 6 servings

2 (15-ounce) cans pork and beans, undrained
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can great Northern beans, drained
½ cup chopped yellow onion
½ cup molasses
½ cup ketchup
¼ cup yellow mustard
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
4 slices bacon, cooked and crumbled
1. In a slow cooker, combine all beans, onion, molasses, ketchup, mustard, salt, garlic powder, and pepper, stirring gently to combine. Cover and cook on low for 5 hours or until thoroughly heated. Stir in bacon.