2 cans dark red kidney beans
1 can black beans
1 can white kidney beans
1 can Italian plum tomatoes
drained & chopped (28oz) 1 cup chopped yellow onion
2 to 4 large garlic cloves — chopped
1/4 cup dark molasses
1/4 cup cider vinegar
2 tablespoons honey
2 teaspoons dried oregano
2 teaspoons dried mustard
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chili powder
1 pinch crushed red pepper flakes
Salt — to taste
1. Preheat oven to 350 degrees. 2. Rinse and drain beans. Place in oven proof casserole. 3. Add remaining ingredients, folding gently so beans don’t break up. 4. Bake, covered for 45 minutes. Remove cover; stir and bake, uncovered, 30 more minutes or until hot and bubbly. Serves 8-10. Posted on Prodigy by Catherine Leslie