This has been a staple in my house for several years. They’re delicious served warm or as leftovers!

  • 4 cans of light red kidney beans, drained
  • 2 14.5 cans crushed tomatoes
  • 1 cup chopped Vidalia onion
  • 1 cup chopped green bell pepper
  • 1/2 cup light brown sugar
  • 2 tsp minced garlic (I usually half this so it is not too “garlicy”)
  • 2 tsp olive oil
  • 2 tsp brown mustard
  • 1.5 tsp chili powder

Saute onion, bell pepper and garlic in olive oil in a large frying pan. Stir and cook for about 8 minutes.

Stir in tomatoes, light brown sugar, mustard, and chili powder. Bring to a boil.

Add beans. Cover and cook on low heat for 10 minutes. Stirring occasionally.