Mexican baked beans

6 servings

Ingredients

QuantityIngredient
2cupsDried white beans
Water
3Jalapeno peppers, chopped
1Green or red pepper, chopped
1Onion, chopped
1teaspoonGarlic powder (or 2-3 minced cloves garlic)
29ouncesCan crushed tomatoes
tablespoonChili powder
1teaspoonCumin
¼cupMolasses
Salt and pepper to taste

Directions

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 ½ 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.