Baked Beans Prep Time: 15 minutes Cook Time: 1 hour Servings: 8 Serving Size: 1 cup Ingredients - 1 tablespoon olive oil - 1 onion - diced - 4 garlic cloves - minced - 4 teaspoons mustard powder - 2 1/2 teaspoons chili powder - 2 teaspoons ground cumin - can diced Italian tomatoes, with juice - 1/4 cup brown sugar - 29 ounces pinto beans (2 14.5 oz. cans) - rinsed and drained - 29 ounces northern beans (2 14.5 oz. cans) - rinsed and drained - 14 1/2 ounces black beans - rinsed and drained	1

	- 1 tablespoon cider vinegar - salt and pepper - to taste    Not your standard baked beans recipe—this tasty three bean combination features a bold flavor that is reminiscent of the American Southwest.   Directions In Dutch oven, heat oil over medium heat. Sauté onion until translucent, stirring frequently, about 5 minutes. Add garlic, mustard, chili powder, cumin, tomatoes, brown sugar, beans and 3 cups water. Bring to a boil, reduce heat to medium low. Cover and simmer, stirring occasionally, for 50 minutes. Uncover, cook 10 more minutes, until thickened. Stir in vinegar and season with salt and pepper.	2