Southwest Baked Beans

• 1 (27 oz.) can dark red kidney beans
• 1 (15 oz.) can dark red kidney beans (32 to 35 oz. total)
• 1 (16 oz.) can black beans
• 1 (16 oz.) can white Northern beans
• 1 (25 oz.) can Mexican-style stewed tomatoes (undrained)
• 1 medium onion, chopped
• 2 tsp. fresh garlic, chopped or minced
• 1/4 c. dark molasses
• 1/4 c. balsamic vinegar or white vinegar
• 2 Tbsp. light clover honey
• 2 tsp. dried oregano
• 2 tsp. dried mustard
• 2 tsp. ground cumin
• 2 tsp. ground ginger
• 1 lb. bacon, cut into 1-inch squares and fat ends cut off
• pinch of crushed red pepper flakes

1. Preheat oven to 350u0b0.
2. Rinse and wash beans separately.
3. Set aside white Northern beans only in separate bowl.
4. Place cleaned red and black beans in oval pan.
5. Cook bacon pieces until crisp; remove and drain well.
6. Add to beans in casserole pan.
7. Add all remaining ingredients except white beans and green onion tops. Gently fold all ingredients together to prevent breaking up beans. Cover and bake at 350u0b0 for 30 minutes.
8. Remove cover and add white beans and green onion tops for color.
9. Gently fold and bake, uncovered, for 25 minutes more or until beans are bubbly.

dark red kidney beans, dark red kidney beans, black beans, white northern beans, tomatoes, onion, fresh garlic, dark molasses, balsamic vinegar, light clover honey, oregano, dried mustard, ground cumin, ground ginger, bacon, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043527 (may not work)