Emily's Traveling Beans

• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can red beans
• 13 cup catsup
• 13 cup water
• 2 tablespoons brown sugar (light or dark)
• 1 12 tablespoons molasses
• 2 tablespoons spicy brown mustard
• 1 teaspoon chili powder

1. Drain and rinse beans together in a colander and allow to drain.
2. Place in a 2 Quart Baking dish that has been lightly sprayed with cooking spray.
3. In a small bowl, mix remaining ingredients thoroughly and pour over beans.
4. Mix gently to coat.
5. Bake at 350 degrees F for 30 minutes or until bubbly and warm.
6. You may also assemble as directed in a crockpot and cook on low for 4-5 hours.
7. This recipe is easily doubled for potlucks or parties.

kidney beans, pinto beans, red beans, catsup, water, brown sugar, molasses, brown mustard, chili powder

Taken from www.food.com/recipe/emilys-traveling-beans-326130 (may not work)