I don't know where this recipe comes from, but my mom has made it since I was a kid, and I have loved it since then. It's cheap, easy, and quick, but the biggest reason to make this is that it is so good. In keeping with the January theme and idea of healthier, lighter eating, this fits the bill. Drew and I both agree that few dinners are better. We usually make it with cornbread and some type of greens, whether it be collards or turnip greens or even sauteed spinach. It'd also be good with roasted potatoes.
This works for the crock pot or the stove top, so it fits your schedule well. If using a crock pot, just heat on low for 6-8 hours or high for 2-4 hours. If using stove top, heat on medium until warmed. I usually throw everything in the crock pot. Oh, and it gets better the next day, after the flavors have really had time to blend.
Poor Man's Supper
1 (15 oz) can pinto beans
1 (15 oz) can chili or mexi beans
1 (15 oz) can butter beans
1 (15 oz) can great northern beans
1 (15 oz) can navy beans
1 lg onion, either slivered or diced, your preference
In a crock pot or large pot, add all ingredients together. Heat through.