 | | Directions |
- In Dutch oven, heat oil over medium heat.
- Sauté onion until translucent, stirring frequently, about 5 minutes.
- Add garlic, mustard, chili powder, cumin, tomatoes, brown sugar, beans and 3 cups water.
- Bring to a boil, reduce heat to medium low. Cover and simmer, stirring occasionally, for 50 minutes.
- Uncover, cook 10 more minutes, until thickened.
- Stir in vinegar and season with salt and pepper.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: Dutch oven
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 onion - diced |
| - | | 4 garlic cloves - minced |
| - | | 4 teaspoons mustard powder |
| - | | 2 1/2 teaspoons chili powder |
| - | | 2 teaspoons ground cumin |
| - | | can diced Italian tomatoes, with juice |
| - | | 1/4 cup brown sugar |
| - | | 29 ounces pinto beans (2 14.5 oz. cans) - rinsed and drained |
| - | | 29 ounces northern beans (2 14.5 oz. cans) - rinsed and drained |
| - | | 14 1/2 ounces black beans - rinsed and drained |
| - | | 1 tablespoon cider vinegar |
| - | | salt and pepper - to taste |
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