Instructions:

Yield: 6 servings

3 tsp Canola oil
2 can Pinto beans, rinsed & drained
3 med Onions, 2 chopped, 1 sliced
2 lg Green bell peppers, diced
4 ea Garlic cloves, minced
3 tbsp Prepared mustard
2 tbsp Chili powder
1 1/2 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 tsp 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.