Plato de seis granos (Six bean casserole)

Plato de seis granos (Six bean casserole)

2 16 oz cans pork and beans
1 16 oz can Mexican beans
(or pinto beans by Green Giant)
1 16 oz can green lima beans
1 16 oz can butter beans
1 16 oz can black beans or black-eyes peas
1/2 cup vinegar
1 cup brown sugar
1 tsp minced garlic
4 onions, sliced into rings
1/2 tsp jalopies chili powder (or 1 jalapeno pepper, chopped)

Empty pork and beans and Mexican beans, including liquid, into a large baking dish. Drain the remaining beans in a colander and mix with other beans.
In a saucepan, mix the remaining ingredients and boil for 20 mins. Pour the broth and onions over beans, onions will remain on top.
Cover and bake at 350 degrees for about 90 mins. This is good as a main dish served over a bed of rice.

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