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Vegan TexMex Recipes
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Southwest Baked Beans
From: paula j larson

  • 2 cans (15 oz. each) red kidney beans
  • 1 can (15 oz.) black beans
  • 1 can (15 oz.) white bean(any kind)
  • 1 can (28 oz.) Italian plum tomatoes, drained and chopped
  • 1 cup chopped yellow onion
  • 2 large cloves of garlic, chopped
  • 1/4 cup of dark brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tbsp. honey-type sweetener
  • 2 tsp. dried oregano
  • 2 tsp. mustard
  • 2 tsp. ground cumin
  • 1 1/2 tsp. ground ginger
  • Pinch of crushed red pepper flakes to taste
  • salt to taste.
1. Preheat overn to 350*

2. Rinse and drain beans in a colander.
Place in an oven proof casserrole dish.

3. Add remaining ingredients, folding together gently so beans don't break up.

4. Baked covered for 45 minutes. remove cover , stir and bake, uncovered 30 minutes or more until hot and bubbly.

Serves 8 to 10