MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Mexican Baked Beans
 Categories: Beans, Mexican
   Servings: 6

      2 c  Dried white beans
           Water
      3    Jalapeno peppers; chopped
      1    Green or red pepper; chopped
      1    Onion; chopped
      1 ts Garlic powder -OR-
      2 cl Garlic; up to 3, minced
     29 oz Can crushed tomatoes
  1 1/2 tb Chili powder
      1 ts Cumin
    1/4 c  Molasses
           Salt and pepper; to taste

  Cover the beans with water and soak overnight. In the morning,
  drain the beans and cover with fresh water. Bring to a boil, then
  simmer for about 1 hour.

  Place the peppers, onion, garlic powder or garlic in a saucepan and
  heat, covered, over low heat. No need for oil, the vegetable juices
  that are released will keep everything from sticking to the pan.)
  Add the tomatoes and spices and molasses, and simmer for about
  10 minutes, stirring occasionally.

  Preheat the oven to 375°F.

  Drain the beans and place them in a large casserole dish. Pour the
  tomato mixture over, and stir gently until beans and sauce are
  mixed. Bake, uncovered, for 3 hours, until mixture is no longer
  soupy, and beans are soft.

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