Three kinds of beans and a host of seasonings make this Southwestern version of baked beans a real standout!
—LESLIE ADAMS SPRINGFIELD, MO
PREP: 20 MIN. • BAKE: 1 HOUR • MAKES: 12 SERVINGS
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
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.
PER SERVING 3/4 cup equals 178 cal., trace fat (trace sat. fat), 0 chol., 502 mg sodium, 35 g carb., 8 g fiber, 9 g pro. Diabetic Exchanges: 2 starch, 1 vegetable.