Jamaican Black Beans

Jamaican Black Beans

2 cans black beans, including liquid
1 large onion, chopped
3 garlic cloves, chopped
1 tsp. Mustard powder
2 T molasses
2 T brown sugar
1 tsp dried thyme
1 tsp dried chili flakes (use less if you don't want it as spicy)
1 chicken or vegetable bouillon cube, dissolved in a small amount of water
1 red and one yellow bell pepper, seeded and diced
olive oil
salt and pepper to taste

Saute onion and garlic in 2 T oil until soft. Add all other ingredients, place in casserole dish and bake at 225 for 2 hours. Check liquid levels, beans should be very moist and saucy, but not soupy. Add water if necessary.