Baked Beans (After Cooking)

Ingredients
1-1/2 cups ketchup
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup water
1/2 cup packed brown sugar
2 bay leaves
2 to 3 teaspoons cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) lima, rinsed and drained
1 can (15 ounces) black, rinsed and drained
1 can (15-1/2 ounces) 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.
14-16 servings