Ingredients
Preparation 15 minutes, baking time 40 to 50 minutes
Directions
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
Two 15-ounce cans pinto or black beans or 3 cups cooked dry-packaged pinto or black beans, rinsed, drained (see note)
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
Preheat oven to 350 F. Saute onion, chilies and garlic in oil in large skillet until tender, about 8 minutes. Combine onion mixture with beans, beer or water, tomatoes, sugar, cumin, thyme leaves, bay leaf and salt in 1 1/2-quart casserole. Bake at 350 F, covered, for 30 minutes. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed. Makes 4 servings (about 1 cup each). Note: Any canned or dry-packaged bean variety can be easily substituted for another.
Nutrition information per serving: 314 cal., 55 g carbo., 12 g pro., 5 g fat, 12 g dietary fiber, 809 mg sodium, 0 mg chol.