In a large bowl, place the navy beans, butter beans, and red beans, add enough cold water to cover the beans by one inch, place the bowl in the refrigerator, and leave to soak overnight or for several hours. Drain the beans and discard the soaking liquid. Transfer the soaked beans to a large pot, add the 6 cups water and bay leaf, and bring to a boil. Cover the pot, reduce the heat to low, and simmer the beans for 1-1 1/2 hours or until just tender.

Meanwhile in a non-stick skillet, saute the onion in 1 T. safflower oil for 5 minutes to soften. Add the green pepper, jalapeno pepper, and garlic, and saute an additional 3 minutes or until the onions are lightly browned. Transfer the sauteed vegetable mixture to a small bowl and set aside. In the same skillet, saute the tempeh in the remaining 1 T. safflower oil for 7-8 minutes or until lightly browned. Add the tamari and saute an additional 1-2 minutes or until all of the liquid is absorbed. Remove the skillet from the heat.

When the beans are tender, remove the bay leaf and discard it. Transfer the beans to a 2 1/2 Quart ovenproof casserole dish or Dutch oven. Add the reserved sauteed vegetable and tempeh mixtures, along with the remaining ingredients, and stir well to combine. Cover the casserole dish with a lid or aluminum foil. Bake at 300 degrees for 1 hour, remove the lid or aluminum foil, and bake an additional 30 minutes. Serve hot or cold.

Serves 8-10