Shelly's Recipe

MEXICAN BAKED BEANS

Category: Baked Beans

2 cups dried white beans
2 water
3 jalapeno pepper, chopped
1 green or red bell pepper and onion, chopped
2 tsp garlic powder or 2-4 cloves garlic, minced
1 (29 oz can crushed tomatoes
1 1/2 tsp chili powder
1 tsp cumin
1/4 cup molasses
Salt and pepper, to taste

In a Dutch oven, cover and soak beans overnight and then drain and cover with fresh water. Bring to a boil and simmer about 1 hour. Add chopped vegetables and garlic in pan and heat, covered, over low heat until almost tender. Add remaining ingredients and simmer about 10 minutes, stirring occasionally.

Preheat oven to 375. Place beans in oven and bake, uncovered, about 3 hours, or until mixture is not longer soupy and beans are tender, stirring occasionally. Serves 6.