Southwest Baked Beans

• 2 cans (15 1/2 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 large cloves garlic, chopped
• 1/4 c. dark molasses
• 1/4 c. cider vinegar
• 2 Tbsp. light clover honey
• 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

1. Preheat oven to 350u0b0.
2. Rinse and drain beans in a colander. Place into an ovenproof casserole.
3. Add remaining ingredients, folding together gently so that beans don't break up.
4. Bake, covered, for 45 minutes.
5. Remove cover, stir and bake, uncovered, 30 minutes more, until hot and bubbly.

dark red kidney beans, black beans, white kidney beans, italian plum tomatoes, yellow onion, garlic, dark molasses, cider vinegar, light clover honey, oregano, dry mustard, ground cumin, ground ginger, chili powder, redpepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436403 (may not work)