Mexican Baked Beans

Yields:	6 servings
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	Preparation	30 MIN
	Cooking	3 HRS 30 MIN
	Ready In	4 HRS

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Ingredients

2	cups	white beans	dried
1	x	water
3	each	jalapeno peppers	chopped
1	each	green bell pepper	or red, chopped
1	each	onion	chopped
1	teaspoon	garlic powder	or 2-3 minced cloves
29	ounces	tomatoes, canned, crushed
1 1/2	tablespoons	chili powder
1	teaspoon	cumin
1/4	cup	molasses
1	x	salt and black pepper	to taste

Directions

Cover the beans with water and soak overnight.

In the morning, drain the beans and cover with fresh water.

Bring to a boil, then simmer for about an hour.

Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan. ) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Drain the beans and place them in a large casserole dish.

Pour the tomato mixture over, and stir gently until beans and sauce are mixed.

Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft.