I made these the night before a neighborhood picnic for which I had signed on to bring baked beans. I didn't feel like going to the market, so I pulled out what I had and (with a quick consult with my mom) pulled this together. It's sweet with a citrusy kick.

Ingredients

16 serv.

great northern beans (2 cans)↗30 ounces
canned kidney beans (2 cans)↗30 ounces
canned black beans (1 can)↗15 ounces
brown sugar (packed)↗1 cup
molasses↗1⁄2 cup
ketchup↗1⁄4 cup
yellow mustard or 1/4 cup brown mustard↗1⁄4 cup
chili powder↗2 tablespoons
Old Bay Seasoning1 tablespoon
canned tomatoes and green chilies10 ounces
cocoa powder↗1 tablespoon
soy oil (actually GINGER oil, a soy oil flavored with ginger extract)↗1 tablespoon

Step-by-step instructions

1
Rinse beans and pour into large casserole, or medium aluminum roasting pan.
2
Mix remaining ingredients in a bowl with a spatula, until you has a chocolatey looking mix. It will look like grainy dark chocolate.
3
Pour the sauce over the beans, and fold together gently until well combined.
4
Cover and let stand in refrigerator for a few hours (I let it sit for about 18 hours, mixing midway through, but 1-2 hours is probably plenty).
5
Cook at 350 degrees F., uncovered, for 1 hour, or until good and bubbly.

Source: food.com

Original recipe ↗

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