1 1/2 c. ketchup
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 c. water
1/2 c. packed brown sugar
2 bay leaves
2 to 3 tsp. cider vinegar
1 tsp. ground mustard
1/8 tsp. pepper
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 1/2 oz.) great northern beans, rinsed and drained
1 can (15 oz.) lima beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (15 1/2 oz.) black-eyed peas, rinsed and drained

In a slow cooker, combine the first 10 ingredients; mix well. Add the beans and peas; mix well. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Remove bay leaves.