Mexican Baked Beans Recipe

Ingredients:

1/4 c of molasses
2 c of beans (white, dried)
1 tsp of garlic powder (substitute 2-3 cloves, minced)
1 tsp of cumin
1.5 Tbsps of chili (powder)
1 can of tomatoes (crushed, 29 ozs)
1 pc of onion; chopped
3 pcs of peppers (jalapeno); chopped
1 pc of pepper (green or red); chopped
Pepper and salt (to taste)
Water

Instructions:

Soak beans in water, overnight. The next day, drain and add water (fresh) to beans then boil and let simmer (1 hour).

Cook on low flame onion, peppers and garlic or the powder (oil not needed). Add molasses as well as tomatoes into pan and let it simmer (10 minutes), stirring from time to time.

Preheat oven (375 degrees F). Drain beans then set it on a dish (large). Pour over tomato mix then stir ’til well-mixed. Bake (3 hours), ’til beans become soft and mixture not soupy anymore. Good for 6 servings.

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