South West Baked Beans
17
17
Ingredients
| 2 | cans |
red kidney beans
dark |
* |
| 1 | can |
black beans
|
* |
| 19 | ounces |
white kidney beans, canned
|
|
| 28 | ounces |
italian plum (roma) tomatoes
drained, chopped |
|
| 1 | cup |
yellow onion
chopped |
|
| 4 | large |
garlic cloves
chopped |
* |
| ¼ | cup |
molasses
|
|
| ¼ | cup |
apple cider vinegar
|
|
| 2 | tablespoons |
honey
|
|
| 2 | teaspoons |
oregano
dried |
|
| 2 | teaspoons |
prepared mustard
dried |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 ½ | teaspoons |
ginger
ground |
* |
| 1 | teaspoon |
chili powder
|
|
| 1 | pinch |
red pepper flakes
crushed |
* |
| 1 | x |
salt
to taste |
* |
Directions
Preheat oven to 350℉ (180℃).
Rinse and drain beans. Place in oven proof casserole.
Add remaining ingredients, folding gently so beans don't break up.
Bake, covered for 45 minutes.
Remove cover, stir and bake, uncovered, 30 more minutes or until hot and bubbly.
