Spontaneous Baked Beans - cooking recipe

Ingredients

30 ounces great northern beans (2 cans)
30 ounces canned kidney beans (2 cans)
15 ounces canned black beans (1 can)
1 cup brown sugar (packed)
1/2 cup molasses
1/4 cup ketchup
1/4 cup yellow mustard or 1/4 cup brown mustard
2 tablespoons chili powder
1 tablespoon Old Bay Seasoning
10 ounces canned tomatoes and green chilies
1 tablespoon cocoa powder
1 tablespoon soy oil (actually GINGER oil, a soy oil flavored with ginger extract)

Preparation

Rinse beans and pour into large casserole, or medium aluminum roasting pan.
Mix remaining ingredients in a bowl with a spatula, until you has a chocolatey looking mix. It will look like grainy dark chocolate.
Pour the sauce over the beans, and fold together gently until well combined.
Cover and let stand in refrigerator for a few hours (I let it sit for about 18 hours, mixing midway through, but 1-2 hours is probably plenty).
Cook at 350 degrees F., uncovered, for 1 hour, or until good and bubbly.