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1/2 cup (3 oz) pinto beans1/2 cup (3 oz) kidney beans1/2 cup (3 oz) black beans3 tablespoons olive oil2 medium onions, chopped2 serrano or jalapeno peppers, minced4 large cloves garlic, minced4 tablespoons chili powder2 1/2 tablespoons ground cumin1/4 teaspoon cayenne3/4 teaspoon dry oregano1 28-oz can crushed plum Italian tomatoes
salt and freshly ground pepper
Pick over the beans and discard any stones. Place them individually in separate bowls, cover with plenty of water and soak overnight. Drain and discard water.
Preheat an oven to 300˚F. Heat the oil in a large soup pot. Add the onions and peppers and cook over low heat until the onions are soft, 10 minutes. Add the garlic, chili powder, cumin, cayenne and oregano and cook 2 minutes. Add the beans and tomatoes and enough water to cover by 3". Pour into the baking dish. Place in the oven and simmer slowly uncovered until the beans are very tender and begin to fall apart, 3 to 4 hours, adding water as necessary. Taste and season as needed with salt and freshly ground pepper.
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