Sunshine Bean Casserole

2           cups each cooked*, drained red kidney beans, garbanzos and large limas or one 16-oz. 
             can of each, drained
1           pound ground beef
1           large onion, chopped
1           clove garlic, minced
1⁄4        cup brown sugar
1 to 2   tablespoons prepared mustard
1⁄2        cup ketchup
1           teaspoon cumin powder (optional)
1⁄4        cup red wine (or 1⁄4 cup water with 3 tbsp. vinegar)
Salt and pepper to taste

Put drained beans into a 2-1⁄2 quart casserole; mix lightly and set aside. In large skillet cook ground beef, onions and garlic until meat is lightly browned; stir in remaining ingredients. Add skillet mixture to beans in casserole, mix together. Cover and bake for about an hour at 325º F., or simmer the mixture in an electric slow cooker on low for 3 to 4 hours.  Makes 6 to 8 servings.

Nutritional Information per Serving:
Calories-351, (From Fat-23%), Protein-21 g, Carbohydrate-45 g, Fat-9 g, Sodium-318 mg, Potassium-719 mg, Dietary Fiber-11 g, Calcium-71 mg, Iron-5 mg, Vitamin A-264 iu, Vitamin C-6 mg, Cholesterol-36 mg

*For best results, soak and cook dry beans by preferred method.