Recipe - Southwest Baked Beans

2 cn (15 One fourth oz. ea.) dark red
kidney beans
1 cn (16 oz.) black beans
1 cn (i9 oz.) white kidney beans
1 cn (28 oz.) Italian plum
tomatoes, drained and
chopped
1 cup Yellow onion, chopped
2 lg Cloves of garlic
One fourth cup Dark molasses
One fourth cup Cider vinegar
2 tablespoon Light clover honey
2 teaspoon Dried oregano
2 teaspoon Dry mustard
2 teaspoon Ground cumin
1 One half teaspoon Ground ginger
1 teaspoon Chili powder
1 pn (ha!) of red pepper flakes
Salt

Here is a recipe I just tried tonight that I thought was worth passing on.
It's from Key Gourmet. You might want to cook it longer uncovered than the
recipe calls for as the sauce comes out very thin. However the flavor is
delicious and it's easy to make.

Preheat oven to 350 degrees. Rinse and drain beans in a colander. Place in
an oven proof casserole. Add remaining ingredients, folding together gently
so beans don't break up. Bake, covered, for 45 minutes. remove cover; stir
and bake, uncovered, 30 minutes more or until hot and bubbly. Serves 810.
Per serving (based on 9): 212 calories, 2 g fat, no cholesterol. Posted to
CHILEHEADS DIGEST V3 #354 by kay buie kaybuie@softcom.net on Jun 12,
1997