2 cans (15 1/4 oz. each) dark red kidney beans
1 can (16 oz.) black beans
1 can (19 oz.) white kidney beans
1 can (28 oz.) Italian plum tomatoes, drained and chopped
1 c. chopped yellow onion
2 lg. cloves of 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 an oven proof casserole. Add remaining ingredients, folding together 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 g fat, no cholesterol.