Mexican Baked Beans

I got this recipe a long time ago from my very health-conscious sister.  I don't make it often, but when I do, I remember why I saved it for so long!  It's not quite a chili, but not quite a casserole.. I'm not sure what to call it, besides spicy and delicious!

Ingredients:

• 1 tbsp veggie oil
• 2 cups red onion, chopped
• 6 garlic cloves, minced
• 4 raw jalepeno peppers, minced
• 2 cups red bell peppers, chopped
• 1 tbsp cumin
• 1 1/4 cups tomato sauce
• 1 tbsp honey
• 1 tbsp molasses
• 2 tbsp Dijon mustard
• 1 15oz can Pinto beans
• 1 15oz can Great Northern beans

Directions:

1. Chop up all your vegetables.
2. Heat a heavy pot or deep skillet and add oil.
3. Sautee onions to your liking.
4. Add garlic, jalepenos, bell pepper and cumin, and sautee for a few more minutes.
5. Stir in tomato sauce, honey, molasses, mustard and all beans.
6. Re-season as needed.
7. Pour mixture in oven-safe dish and bake uncovered for at least 30 minutes.  The longer you cook it, the more the beans will "set up" as the liquid is driven into the beans.