Served as side dish. Vegetarian dish.

3 teaspoons Canola Oil

2 cans Pinto Beans, rinsed and drained

2 medium Onions, chopped

1 medium Onion, sliced

2 large Green Peppers, diced

4 Cloves Garlic, minced

3 Tablespoons prepared Mustard

2 Tablespoons Chili Powder

1 1/2 teaspoons Salt Or to taste

8 Ounces Tomato Sauce

1/4 cup Chili Sauce

1/2 cup Cider Vinegar

1/4 cup Brown Sugar

1/2 teaspoon Hot Sauce Or to taste

2 cups Vegetable Broth

Preheat oven to 350 degree F. Heat 2 teaspoons of oil in a skillet. Saute chopped onion, garlic and green peppers until onions are lightly browned, about 10 minutes. Add all the other ingredients. Lightly oil roasting pan using remaining teaspoon of oil. Add mixture. Top with sliced onions. Bake one hour uncovered. The beans should look nice and brown.

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