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Zana · November 12, 2012

Southwest Baked Beans  

2 cans (15 1/4 oz. each) dark red kidney beans 
1 can (16 oz.) black beans 
1 can (19 oz.) white kidney beans 
1 can (28 oz.) Italian plum tomatoes, drained and chopped 
1 c. chopped yellow onion 
2 lg. cloves of garlic, chopped 
1/4 c. dark molasses 
1/4 c. cider vinegar
 2 tbsp. honey or Brown sugar  
2 tsp. dried oregano 
2 tsp. dry mustard 
2 tsp. ground cumin 
1 1/2 tsp. ground ginger 
1 tsp. chili powder 

Pinch of crushed red pepper flakes 
Salt, to taste  
Preheat oven to 350 degrees.
Rinse and drain beans in a colander.
Place in an oven proof casserole.
Add remaining ingredients, folding  together gently so beans don't break up.
Bake, covered, for 45 minutes.
Remove cover; stir and bake, uncovered, 30 minutes more or until hot and bubbly.  

Serves 8 to 10.  

November 12, 2012	#43
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Southwest Baked Beans   2 cans (15 1/4 oz. each) dark red kidney beans  1 can (16 oz.) black beans  1 can (19 oz.) white kidney beans  1 can (28 oz.) Italian plum tomatoes, drained and chopped  1 c. chopped yellow onion  2 lg. cloves of garlic, chopped  1/4 c. dark molasses  1/4 c. cider vinegar  2 tbsp. honey or Brown sugar   2 tsp. dried oregano  2 tsp. dry mustard  2 tsp. ground cumin  1 1/2 tsp. ground ginger  1 tsp. chili powder  Pinch of crushed red pepper flakes  Salt, to taste   Preheat oven to 350 degrees. Rinse and drain beans in a colander. Place in an oven proof casserole. Add remaining ingredients, folding  together gently so beans don't break up. Bake, covered, for 45 minutes. Remove cover; stir and bake, uncovered, 30 minutes more or until hot and bubbly.   Serves 8 to 10.