Ingredients
- 4 garlic (cloves minced)
- 2 cans pinto beans (rinsed)
- 2 onions (chopped)
- 2 green peppers (diced)
- 1 onion (sliced)
- 2 cups vegetable broth
- 8 ounces tomato sauce
- 1/2 cup cider vinegar
- 1/4 cup chili sauce
- 1/4 cup brown sugar
- 3 tablespoons prepared mustard
- 2 tablespoons chili powder
- 3 teaspoons canola oil
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.
