Instructions: 1. Drain the beans and place in a 2 qt saucepan. Add cold water to cover.

Bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until just tender. Drain and place in a large bowl. (Note: Leave
out this step if using canned beans)

2. Preheat oven to 350. Coat a 2 1/2 qt casserole with no-stick spray (I dont spray my casserole); set aside.

3. To the beans, add the tomato sauce, onions, celery, red peppers, chili sauce, maple syrup, chili powder and ginger. Mix well and spoon into the prepared casserole. Cover and bake for 1 hour, or until the beans are very
tender.

4. Meanwhile, in a small bowl, mix the Cheddar, Monterey Jack, bread crumbs,
parsley and ground pepper.

5. Uncover the casserole and sprinkle with the topping. Bake, uncovered, for 15 to 20 minutes, or until the cheese has melted and is bubbly.

Makes 4 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.