recipe from fred & ricky’s
1 14-oz. can black beans
1 14-oz. can red kidney beans
1 14-oz. can small white beans
1 14-oz. can pinto beans
1 c. canned, chopped tomatoes
1 c. chopped onions
1 t. chopped garlic
2 c. of your favorite Kansas City-style barbecue sauce (homemade or store-bought)
>> Drain beans and tomatoes, retaining about a cup of tomato juice. Combine ingredients and mix well in a bowl.
>> Pour into 9×13 casserole dish, cover and bake for 2 hours at 300 F. Check halfway through baking for dryness—you may need to add some juice or water if you prefer juicier baked beans.
