Baked Beans

Hubby asked for baked beans - and of course didn't want one kind of bean, so here is the result:

3/4 Cups Dried Pinto Beans
3/4 Cups Dried Navy Beans
3/4 Cups Dried Lima Beans
3/4 Cups Dried Northern Beans
3 Cups Apple Cider
8 Ounces Thick Bacon
1 Small Onion
6 Tbl Molasses
1/4 Cup Prepared Mustard
2 Tsp Salt
2 Cups Bean Water

Pick through beans and put into a pot with 5 Quarts of water.  Bring to a rapid boil for 5 minutes.  Turn off heat and let stand for an hour.  Drain, save 2 cups of the bean water.

Return beans to the pot, add apple cider.  Slowly bring to a boil and boil for 30 minutes.

Pour into a 6 quart slow cooker.

Dice the bacon, add to the beans.  Peel the onion.  Stir in the Molasses, Mustard, Salt and Bean Water.  Stir well.  Peel the onion, keep it whole and bury it in the beans.

Cook on low for 8 to 10 hours or high for 4 to 5 hours.

When beans are tender, remove the onion, stir and serve.