In an Instant Pot or frying pan, saute 6 oz. of chopped bacon until crispy. Pour out the bacon and grease onto a paper towel and set aside.

Using any remaining bacon grease, saute 1 1/3 cup chopped onion until translucent. Then turn off the heat.

Drain 1 - 15 oz. can each of kidney, black and cannellini beans and 3 - 15 oz. cans of pinto beans. Place your drained beans into the inner pot of the Instant Pot or into your crock pot.

Mix together 1/2 cup dark brown sugar, 1/2 cup ketchup, 1/4 cup molasses, 3 oz. (half can) of tomato paste, 1/4 cup water, 1 1/2 Tablespoons yellow mustard, 1 Tablespoon white vinegar, 1 Tablespoon Worcestershire sauce, 3/4 teaspoon salt, 1/2 tsp. ground pepper and 1 1/2 teaspoons hickory infused liquid smoke.

Slowly pour the sauce over the beans, add in the crispy bacon and stir until combined.

If using the Instant Pot, cover and slow cook at normal temperature for 4 hours  If using a regular slow cooker, cover and cook on LOW for 6 hours or HIGH for 3 hours. Stir a few times in between.