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Last Updated: Apr 27th, 2008 - 00:20:54
Rio Arriba Baked Beans
By Bean Education & Awareness Network (B.E.A.N.)
Apr 19, 2008, 15:15
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Rio Arriba Baked Beans
Makes 4 servings (about 1 cup each)
Preparation Time: 15 minutes
Baking Time: 40 to 50 minutes
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1 cup chopped onion
1/2 cup chopped poblano chili or green bell pepper
1 jalapeño 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
Preparation
1. Sauté 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 350°F., covered, for 30 minutes.
3. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.
NOTES:
Any canned or dry-packaged bean variety can be easily substituted for another.
If you’re starting with dry-packaged beans and need soaking information? Click here.
Nutrient Information
Per serving: Calories 314; Fat 5g; % Calories from Fat 15; Potassium 826 mg; Carbohydrate 55g; Folate 147 mcg; Sodium 809 mg; Calcium 132 mg; Protein 12g; Dietary Fiber 12g; Cholesterol 0 mg
Source: Bean Education & Awareness Network (B.E.A.N.)
© Copyright 2008 by Classbrain.com
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