Southwest Baked Beans - cooking recipe

Ingredients

1 (27 oz.) can dark red kidney beans
1 (15 oz.) can dark red kidney beans (32 to 35 oz. total)
1 (16 oz.) can black beans
1 (16 oz.) can white Northern beans
1 (25 oz.) can Mexican-style stewed tomatoes (undrained)
1 medium onion, chopped
2 tsp. fresh garlic, chopped or minced
1/4 c. dark molasses
1/4 c. balsamic vinegar or white vinegar
2 Tbsp. light clover honey
2 tsp. dried oregano
2 tsp. dried mustard
2 tsp. ground cumin
2 tsp. ground ginger
1 lb. bacon, cut into 1-inch squares and fat ends cut off
pinch of crushed red pepper flakes

Preparation

Preheat oven to 350\u00b0.
Rinse and wash beans separately.
Set aside white Northern beans only in separate bowl.
Place cleaned red and black beans in oval pan.
Cook bacon pieces until crisp; remove and drain well.
Add to beans in casserole pan.
Add all remaining ingredients except white beans and green onion tops. Gently fold all ingredients together to prevent breaking up beans. Cover and bake at 350\u00b0 for 30 minutes.
Remove cover and add white beans and green onion tops for color.
Gently fold and bake, uncovered, for 25 minutes more or until beans are bubbly.