I found this recipe in the newspaper I was working for at the time. I love it!
Servings: 5-10Prep Time: 15 minutes Cook Time: 45mins-1 hr
1 cup chopped onions
1/2 cup green bell pepper, or pablano chili
1 chopped jalapeño chilli
2 cloves garlic, chopped
1 Tbs. olive oil
2 cans pinto beans
2 cans black beans, rinsed and drained
1 can Kidney beans
(mix up the beans add more if you want, use dry if you want)
1/2 cup water, or beer
1/4 cup sun-dried tomatoes, sliced and softened
1/4 cup packed light brown sugar
1 tsp. ground cumin
1/2 tsp. dried thyme leaves
1 bay leaf
1/2 tsp. salt
Sauté onion, bell pepper, chili, and garlic in oil in a large skillet until tender, about 8 minutes. Combine onion mixture and remaining ingredients in a 1 1/2 quart casserole. Bake at 350°F, covered, for 30 minutes. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.
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