Hearty Barbecue Beans
(Makes 6 cups)

1 16-ounce can vegetarian baked beans
1 15-ounce can kidney beans
1 10-ounce package frozen baby lima beans
1 6-ounce can crushed tomatoes
1 cup finely chopped onion
1 tablespoon cider vinegar
1 tablespoon molasses
2 teaspoons stone-ground mustard
1 teaspoon chili powder

Combine all ingredients in a saucepan and cook at a slow simmer for 25 to 30 minutes.

Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.

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