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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Three kinds of beans and a host of seasonings make this version of baked beans a winner. Southwest flavors dominate in this dish that's perfect with grilled chicken. Leslie Adams - Springfield, Missouri Ingredients:
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
2 cans (14-1/2 ounces each) italian stewed tomatoes, drained and chopped |
1 large onion, chopped |
1/4 cup packed brown sugar |
1/4 cup cider vinegar |
2 tablespoons honey |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
2 teaspoons ground mustard |
1-1/2 teaspoons ground ginger |
1 teaspoon garlic powder |
1 teaspoon chili powder |
1/2 teaspoon salt |
Directions:
1. In a large bowl, combine the beans, tomatoes and onion. Combine the remaining ingredients; stir into bean mixture.
2. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes; stir. Bake, uncovered, 15-30 minutes longer or until heated through. Yield: 12 servings.
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