2 cans (15 1/4 oz. each) dark red kidney beans
1 can (16 oz.) black beans
1 can (19 oz.) white kidney beans or great northern
1 can (28 oz.) Italian plum tomatoes, drained and chopped
1 c. chopped yellow onion
2 large clove garlic, chopped
1/4 c. molasses
1/4 c. cider vinegar
2 tbsp. light honey
2 tsp. dried oregano
2 tsp. dry mustard
2 tsp. ground cumin
1 1/2 tsp. ground ginger
1 tsp. chili powder
Salt to taste (optional)

Preheat oven to 350 degrees. Rinse and drain beans in a colander. Place in an oven proof casserole. Add remaining ingredients to the casserole, folding together gently so that the beans don't break up. Bake in oven 45 minutes. Remove cover, and stir. Bake uncovered another 30 minutes more. Serves 8 to 10.