Stove-Top Baked Beans

1/2 cup dry Kidney Beans, cooked and drained; or 1 (15-ounce) can Kidney Beans
2/3 cup dry Navy Beans or Cranberry Beans, cooked and drained; or 1 (15-1/2-ounce) can drained and rinsed
1 (15-ounce) can pork and beans
1 tablespoon oil
1 large onion, chopped
1/2 cup catsup
4 tablespoons brown sugar
3 tablespoons prepared mustard

In a saucepan, cook chopped onion in the oil for 10 minutes (or until tender.)

Add catsup, brown sugar, mustard, and all the beans to the pan. Heat the mixture, stirring occasionally.

Source: Michigan Bean Commission