Ingredients
- 4 garlic (cloves minced)
- 2 cans pinto beans (rinsed)
- 2 onions (chopped)
- 2 green peppers (diced)
- 1 onion (sliced)
- 475 ml vegetable broth
- 230 ml tomato sauce
- 120 ml cider vinegar
- 60 ml chili sauce
- 55 gr brown sugar
- 45 ml prepared mustard
- 18 gr chili powder
- 16 ml canola oil
Preheat oven to 180ºC . 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.
