> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Tex-Mex Baked Beans Category Beans and Grains Total Hits 585 Rating | voted : 0 times The Recipe Ingredients 1 tablespoon olive oil 1 each onion, chopped 1 each bell pepper, red, chopped 1 each bell pepper, green, chopped 16 oz navy beans, canned, rinsed, drained 16 oz kidney beans, canned, rinsed, drained 16 oz pinto beans, canned, rinsed, drained 16 oz tomatoes, canned, stewed, no-added-salt 1 teaspoon oregano 1/2 teaspoon cumin, ground 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 nonstick cooking spray Directions: Heat oil in a skillet over medium-high heat until hot. Add onion and peppers; saute until tender. Combine beans, tomatoes, oregano, cumin, and peppers in a 3 quart casserole coated with cooking spray. Cover and bake for 1 hour in 350 degree oven.

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