I found this in the paper years ago and is always a bbq party favorite. I use two cans of pinto beans, two cans of black beans and either one or two of kidney beans to mix it up!

1 cup chopped onions

1/2 cup green bell pepper, or pablano chili

1 chopped jalapeño chilli

2 cloves garlic, chopped

1 Tbsp. olive oil

2 lbs. canned pinto beans, or canned black beans, rinsed and drained

1/2 cup water, or beer

1/4 cup sun-dried tomatoes, sliced and softened

1/4 cup packed light brown sugar

1 tsp. ground cumin

1/2 tsp. dried thyme leaves

1 bay leaf

1/2 tsp. salt

Saute onion, bell pepper, chili, and garlic in oil in a large skillet until tender, about 8 minutes. Combine onion mixture and remaining ingredients in a 9 x 13 casserole. Bake at temperature 350°F, covered, for 30 minutes. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.