Three Beans and Two Cheeses from Jacquie's Food Link

1	tablespoon safflower oil
1	medium, chopped onion
1	green bell pepper, chopped
1 1/2	cups canned kidney beans
1 1/2	cups canned navy beans
2	cups canned chickpeas
1	14 oz. can plum tomato, with liquid, chopped
3	tablespoons soy sauce
2	tablespoons honey
1	teaspoon chili powder, or more to taste
1	teaspoon ground coriander
1	teaspoon paprika
	teaspoon dry mustard
1	cup grated sharp cheddar cheese
1	cup grated Monterey Jack cheese
	hot cooked grains such as couscous

Preheat the oven to 400 F.
Heat the oil in a small skillet. ; Add the onion and saute until translucent.
Add the green pepper and saute until are lightly browned, then combine with the
beans in a mixing bowl along with the remaining ingredients, except the cheeses.
Mix thoroughly; Lightly oil a large shallow baking casserole and pour the bean
mixture into it. Top with the grated cheeses. Bake for 25 minutes or until the
cheese is bubbly. Serve over grains; the lightness of couscous is a
particularly nice complement to the heartiness of the beans.