| 3 tsp Canola oil | | 2 can Pinto beans, rinsed & drained | | 3 med Onions, 2 chopped, 1 sliced | | 2 lrg Green bell peppers, diced | | 4 x Garlic cloves, minced | | 3 tbl Prepared mustard | | 2 tbl Chili powder | | 1 12 tsp Salt | | 8 oz Tomato sauce | | 1/4 cup Chili sauce | | 1/2 cup Cider vinegar | | 1/4 cup Brown sugar | | 1/2 tsp Hot sauce | | 2 cup Vegetable broth | | Preheat oven to 350F. |
| | Heat 2 ts of oil in skillet . Saute chopped onion , garlic and green peppers until onions are lightly browned, about 10 mins. | | Add all the other ingredients except sliced onions. | | Pour mixture into lightly oiled roasting pan using the remaining 1 ts of oil. | | Arrange sliced onions on top. Bake for 1 hour uncovered. The beans should look nice and brown. |
|
