recipelink.com Chat Room Recipe Swap - 2001-08-25
From: recipelink.com

Rio Arriba Baked Beans
From the Bean Education & Awareness Network (B.E.A.N.)
Makes 4 servings (about 1 cup each)
Preparation time: 15 minutes
Baking time: 40 to 50 minutes

1 cup chopped onion
1/2 cup chopped poblano chili or green bell pepper
1 jalapeno chili, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
2 cans (15 ounces each) Pinto or Black beans or 3 cups cooked dry-packaged Pinto or Black beans, rinsed, drained
1/2 cup beer or water
1/4 cup sliced softened sun-dried tomatoes
1/4 cup packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon salt

1. Saute onion, chilies and garlic in oil in large skillet until tender, about 8 minutes.

2. Combine onion mixture and remaining ingredients in 1 1/2-quart casserole. Bake at 350F, covered, for 30 minutes.

3. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information Per Serving:
Calories 314, Carbohydrate 55 g, Protein 12 g, Fat 5 g, Folate 147 mcg, Dietary Fiber 12 g, % Calories from Fat 15, Sodium 809 mg, Cholesterol 0 mg, Potassium 826 mg, Calcium 132 mg