1/2 pound kidney beans
1/2 pound pinto beans
1/4 pound great northern, navy and lima beans
3/4 cup good quality barbecue sauce
2 tablespoons molasses
2 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon dry mustard
Dash cayenne pepper

Place beans in a large saucepan with water to cover. Bring to boil. Turn off heat and allow to stand for 1 hour.

Drain water and add fresh water just to cover. Return beans to boil and simmer, covered, for 30-40 minutes. Combine remaining ingredients in a bowl and set aside. Place beans in water in 5-quart Dutch oven. Stir in barbecue sauce mixture. Bake for 1 hour at 375. Serve as a main dish with cornbread and a side salad. This freezes well.