Southwest Baked Beans

2 cans (15 oz.each) red kidney beans
1 can (15 oz.) black beans
1 can (15 oz.) white bean (any kind)
1 can (28 oz.) Italian plum tomatoes, drained and chopped
1 cup chopped yellowonion
2 large cloves ofgarlic, chopped
1/4 cup dark, brown sugar
1/4 cup apple cidervinegar
2 tbs honey-type sweetener
2 tsp dried oregano
2 tsp mustard
2 tsp ground cumin
1 1/2 tsp ground ginger

1. Preheat oven to 350*

2. Rinse and drain beans in a colander.
Place in an oven proof casserrole dish.

3. Add remaining ingredients, folding together gently so beans don't break up.

4. Baked covered for 45 minutes. remove cover , stir and bake, uncovered 30 minutes or more until hot and bubbly.

Serves 8 to 10

additional informations

region Mexican
utensils oven
pj227@juno.com (paula j larson)
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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