3 Teaspoons Canola Oil
2 Cans Pinto Beans — Rinsed And Drained
2 Medium Onions — Chopped
1 Medium Onion — Sliced
2 Large Green Peppers — Diced
4 Cloves Garlic — Minced
3 Tablespoons Prepared Mustard
2 Tablespoons Chili Powder
1 1/2 Teaspoons Salt — Or To Taste
8 Ounces Tomato Sauce
1/4 Cup Chili Sauce
1/2 Cup Cider Vinegar
1/4 Cup Brown Sugar
1/2 Teaspoon Hot Sauce — Or To Taste
2 Cups Vegetable Broth
Preheat oven to 350F. Heat 2 teaspoons of oil in a skillet. Saute chopped onion, garlic and green pappers until onions are lightlybrowned, about 10 minutes. Add all the other ingredients. Lightly oil roasting pan using remaining teaspoon of oil. Add mixture. Top with sliced onions. Bake one hour uncovered. The beans should look nice and brown.