2 cans each drained red beans, large limas and garbanzos
1 to 2 lbs. ground beef
1 lg. onion, chopped
1 or more cloves garlic, minced or pressed
1/2 c. brown sugar
1/2 c. catsup
1 to 2 tbsp. prepared mustard
1 tsp. cumin powder
1/2 c. red wine (or 1/2 c. water with 6 tbsp. vinegar)
Salt and pepper to taste

Put drained beans in large bowl, mix and set aside. In large skillet cook beef, onion and garlic until lightly browned; stir in remaining ingredients. Add skillet mixture to beans and mix together. Pat in casserole, cover and bake 1 hour at 325 degrees. OR cook beef, onion and garlic in dutch oven, add remaining ingredients and mixed beans. Cover and simmer 3 hours.