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| RECIPE FOR MEXICAN BAKED BEANS |
Title: Mexican Baked Beans
Category: Beans Mexican
Serves: 6
Ingredients:
| 2.00 | c | Dried white beans | | | Water | | 3.00 | | Jalapeno peppers, chopped | | 1.00 | | Green or red pepper, chopped | | 1.00 | | Onion, chopped | | 1.00 | ts | Garlic powder (or 2-3 minced | | | -cloves garlic) | | 29.00 | oz | Can crushed tomatoes | | 1.50 | tb | Chili powder | | 1.00 | ts | Cumin | | 0.25 | c | Molasses | | | Salt and pepper to taste |
Instructions:
Cover the beans with water and soak overnight.
In the morning, drain the beans and cover with fresh water.
Bring to a boil, then simmer for about an hour.
Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan.
) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally.
Preheat the oven to 375 degrees.
Drain the beans and place them in a large casserole dish.
Pour the tomato mixture over, and stir gently until beans and sauce are mixed.
Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft.
Serves 6.
Served with 1/2 cup of rice, you have a complete protein, and the dish racks up only 446 calories per serving and a measly 1.
35 g fat.
Another suggestion would be to use cooked corn - it adds the same number of calories as the rice, and only 1 g fat to the existing 1 and a smidge.
And it's yummy, too.
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