My daughter visited Colorado a number of years ago and brought me the "Colorado Collage" cookbook from the Junior League of Denver.
I have used this cookbook so many times and it holds many favorite recipes.
The recipes are easy to follow, with commonly found ingredients and the photographs are delectable.

5-6 strips of BACON
2 medium ONIONS, peeled and coarsely chopped
1/2 tsp. minced GARLIC
1 15-ounce can WHITE NAVY BEANS, drained
1 15-ounce can BLACK BEANS, drained
1 15-ounce can PORK AND BEANS
1 15-ounce can RED KIDNEY BEANS
1 15-ounce can GARBANZO BEANS
3/4 c. CATSUP
1/2 c. MOLASSES
1/4 c. packed DARK BROWN SUGAR
1 Tbsp. WORCESTERSHIRE SAUCE
1 Tbsp. prepared MUSTARD
1/4 tsp. freshly ground BLACK PEPPER

Preheat oven to 375 degrees.

In a large skillet, cook bacon over medium heat until crisp.
Remove, reserving drippings, and place on paper towel.
To same skillet, add onion and garlic and cook until onion is translucent, 3-5 minutes.
Remove with slotted spoon to paper towel.
Crumble bacon.

In a large bowl, combine bacon, onion mixture, and all beans.
Stir in catsup, molasses, brown sugar, Worcestershire, mustard, and pepper.
Spoon into bean pot or large baking dish.
Cover and bake for about 1 hour.