2 cans dark red kidney beans
1 can black beans
1 can white kidney beans
1 can Italian plum tomatoes, drained and chopped
1 c. chopped onions
2 lg. cloves garlic, chopped
1/4 c. dark molasses
1/4 c. cider vinegar
2 tbsp. light clover honey
2 tsp. dried oregano
2 tsp. dry mustard
2 tsp. ground cumin
1 1/2 tsp. ground ginger
1 tsp. chili powder
Pinch of crushed red pepper flakes
Salt to taste

Preheat oven to 350 degrees. Rinse and drain beans in a colander. Place in casserole. Add all ingredients, folding gently so beans don't break up. Bake, covered for 45 minutes. Remove cover, stir and bake uncovered, 30 minutes more or until hot and bubbly. Serves 8 to 10. Per serving (based on 9), 212 calories, 2 gram fat, no cholesterol.