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Tex-Mex Baked Beans
| 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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