Recipe: Baked Black Beans

Baked Black Beans
recipelink.com Chat Room Recipe Swap - 2001-09-20
Bean Education Awareness Network (BEAN)
The American Dry Bean Board
Makes 4 main dish servings or 8 side dish servings.

6 sun-dried tomatoes
Vegetable cooking spray
1 cup chopped onion
4 cloves garlic, minced
1/2 to 1 jalapeno pepper, seeds and veins discarded, minced
2 cans (15 ounces each) Black beans, drained and rinsed
2 cups frozen thawed whole kernel corn
1 to 2 tablespoons honey
1/3 cup finely chopped cilantro
3/4 teaspoon dried tarragon leaves
1 bay leaf
1/2 cup (2 ounces) fat-free Cheddar cheese
1/2 cup (2 ounces) crumbled Mexican white or farmer's cheese

Pour hot water over sun-dried tomatoes in small bowl; let stand until tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop.

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion, garlic and jalapeno pepper until tender, about 5 minutes.

Combine all ingredients, except cheeses, in 1 1/2-quart casserole; sprinkle cheeses over top. Bake, covered, at 350 degrees F until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard bay leaf.

Nutritional Information Per Main Dish Serving (1 1/3 cup each): Calories 387, Carbohydrate 72 g, Protein 30 g, Fat 6 g, % of Calories from Fat 12, Sodium 863 mg and Cholesterol 16 mg.