Southwest Baked Beans 2 cans (l5 and 1/2 oz.) light-red kidney beans 1 can (l6 oz.) black beans 1 can (19 oz.) white kidney beans 2 cans (l4 and 1/2 oz.) chopped tomatoes, drained 2 large cloves of garlic, chopped 1 cup chopped onion, sauteed in 2 tablespoons olive oil 1/4 cup molasses 1/4 cup balsamic vinegar 2 tablespoons clover honey 2 teaspoons each of dried oregano, mustard and cumin 1 and 1/2 teaspoons ground ginger 1 teaspoon chili powder Pinch of red pepper flakes Salt to taste Rinse and drain beans in a colander and place in oven-proof casserole dish. Add remaining ingredients, folding together gently so that the beans don't break up. Bake, covered, at 350 degrees for 45 minutes. Remove cover; stir and bake, uncovered, for 30 minutes more. Good served over rice.