Instructions: 1. Wash and sort beans. Place in 3 qt. saucepan with 3 cups of water.

Bring to a boil. Cover and remove from heat. Let stand 1 hour.

2. Add remaining 2 cups water. Bring to a boil; reduce heat. Simmer covered, 30 minutes. Add 1 teaspoon salt: simmer, covered, 30 minutes more or until just tender. Drain.

3. Meanwhile, prepare sauce: In nonstick skillet sprayed with PAM, saute onion, green pepper and garlic 5 minutes, stirring occasionally.

4. Add tomato sauce, Rotel, chili powder, 1 teaspoon salt, pepper, Worcestershire and molasses. Bring mixture to boiling. Reduce heat and simmer 5 minutes.

5. In a 3 quart casserole place beans, corn and garbanzos. Add sauce and mix well. (May be made up to this point and refrigerated.)

6. When ready to bake, preheat oven to 350. Bake covered for 1 hour.

***Yum! I usually double the recipe, baking it in a large Dutch oven.. Leftovers are great if you have any. The original recipe called for the addition of 8 oz. of cubed Monterey Jack (horrors!) stirred in just before

serving.

which was super...but one year a friend who must watch his cholesteral like
a hawk, persuaded us to leave his portion "fat-free." We tasted it and it was
marvelous!! We no longer add the cheese.

3) Add another can of chickpeas

4) Possibly just go all-out with Rotel instead of mixing Rotel and non-Rotel crushed tomatoes

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