Southwest Baked Beans
From: paula j larson

• 2 cans (15 oz. each) red kidney beans
• 1 can (15 oz.) black beans
• 1 can (15 oz.) white bean(any kind)
• 1 can (28 oz.) Italian plum tomatoes, drained and chopped
• 1 cup chopped yellow onion
• 2 large cloves of garlic, chopped
• 1/4 cup of dark brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp. honey-type sweetener
• 2 tsp. dried oregano
• 2 tsp. mustard
• 2 tsp. ground cumin
• 1 1/2 tsp. ground ginger
• Pinch of crushed red pepper flakes to taste
• salt to taste.

2. Rinse and drain beans in a colander.
Place in an oven proof casserrole dish.

3. Add remaining ingredients, folding together gently so beans don't break up.

4. Baked covered for 45 minutes. remove cover , stir and bake, uncovered 30 minutes or more until hot and bubbly.

Serves 8 to 10