Baked Beans Recipe

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Not your standard baked beans recipe—this tasty three bean combination features a bold flavor that is reminiscent of the American Southwest.
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  • 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 tablespoon cider vinegar
  • salt and pepper - to taste
Container: Dutch oven
15 mins
1 hr
1.25 hrs
  • 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.
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