BBQ Beans

These spicy beans are a great low-fat accompaniment to picnics, barbeques, and other fun summertime events

Makes 8 1-cup servings

1 16-ounce can vegetarian baked beans
1 15-ounce can kidney beans, rinsed and drained
1 10-ounce package frozen baby lima beans
1 cup 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 small pot. Cover and simmer, stirring occasionally, for 25 to 30 minutes.