Preheat oven to 350°F (175°C).

Rinse dark red kidney beans, black beans, and white Northern beans separately.

Set aside white Northern beans in a separate bowl.

Place rinsed dark red kidney beans and black beans in an oval pan or casserole dish.

Cut bacon into 1-inch squares, removing excess fat.

Cook bacon pieces until crisp in a skillet. Drain excess grease.

Add cooked bacon to the beans in the casserole pan.

Chop the medium onion and mince or chop the fresh garlic.

Add chopped onion, minced garlic, Mexican-style stewed tomatoes (undrained), dark molasses, balsamic vinegar or white vinegar, light clover honey, dried oregano, dried mustard, ground cumin, ground ginger, and crushed red pepper flakes to the bean mixture.

Gently fold all ingredients together to prevent breaking up the beans.

Cover the casserole pan and bake at 350°F (175°C) for 30 minutes.

Remove the cover from the pan.

Add the reserved white Northern beans and green onion tops for color.

Gently fold the white beans and green onion tops into the mixture.

Bake, uncovered, for an additional 25 minutes, or until the beans are bubbly and slightly thickened.