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
Sauté onion, chilies and garlic in oil in large skillet until tender, about 8 minutes. Combine onion mixture and remaining ingredients 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. 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; Fat 5g; % Calories from Fat 15; Potassium 826mg; Carbohydrate 55g; Folate 147mcg; Sodium 809mg; Calcium 132mg; Protein 12g; Dietary Fiber 12g; Cholesterol 0mg
