Ingredients
- 4 garlic (cloves chopped)
- 2 cans dark kidney beans (red)
- 1 cup onion (chopped yellow)
- 1/4 cup dark molasses
- 1/4 cup cider vinegar
- 2 tablespoons honey
- 2 teaspoons mustard (dried)
- 2 teaspoons oregano (dried)
- 2 teaspoons cumin (ground)
- 1 1/2 teaspoons ginger (ground)
- 1 teaspoon chili powder
- 1 pinch pepper flakes (crushed red)
- 1 package black beans
- 1 package kidney beans (white)
- 1 package italian tomatoes (plum)
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
