Southwest Baked Beans

• 2 (15 1/4 oz.) cans dark red kidney beans
• 1 (16 oz.) can black beans
• 1 (19 oz.) can white kidney beans
• 1 (28 oz.) can chopped, drained tomatoes
• 1 c. chopped onion
• 1/2 c. dark molasses
• 1/2 c. dark brown sugar
• 2 tsp. dried oregano
• 1 or 2 tsp. ground cumin
• 1/2 to 1 tsp. chili powder
• 2 cloves garlic, chopped
• 1/4 c. cider vinegar
• 2 Tbsp. honey
• 2 tsp. dry mustard
• 1 tsp. ground ginger
• pinch of crushed red pepper (optional)

1. Drain and rinse beans.
2. Refrigerate 2 hours until firm.
3. Saut onions.
4. Add garlic.
5. Do not brown.
6. Remove pan from heat.
7. Add remaining ingredients.
8. Stir.
9. Gently fold in beans.
10. Put into bean pot and bake at 350u0b0, covered, for 45 minutes.
11. Remove cover, stir and bake, uncovered, 1 hour longer.
12. Add more molasses or brown sugar, if necessary.

dark red kidney beans, black beans, white kidney beans, tomatoes, onion, dark molasses, brown sugar, oregano, ground cumin, chili powder, garlic, cider vinegar, honey, dry mustard, ground ginger, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11282 (may not work)