Recipe By : Magic Beans, by Patti Bazel Geil, 1996
Serving Size : 8 Preparation Time :0:10
Categories : Beans And Legumes Vegetables
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 medium onion -- chopped
1 red bell pepper -- chopped
1 green bell pepper -- chopped
16 ounces navy beans, canned -- rinsed and drained
16 ounces kidney beans, canned -- rinsed and drained
16 ounces pinto beans, canned -- rinsed and drained
16 ounces no-added-salt stewed tomatoes -- canned
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Nonstick cooking spray
South-of-the-border taste in spicy baked beans!
Heat oil in a skillet over medium-high heat until hot. Add onion and
peppers; saute until tender. Combine beans, tomatoes, oregano, cumin, and
peppers in a 3-quart casserole coated with cooking spray. Cover and bake
for 1 hour in 350 degree oven.
