Yield: 1 Servings
|2 cans||(15 1/4 oz. ea.) dark red kidney beans|
|1 can||(16 oz.) black beans|
|1 can||(i9 oz.) white kidney beans|
|1 can||(28 oz.) Italian plum tomatoes, drained and chopped|
|1 cup||Yellow onion, chopped|
|2 larges||Cloves of garlic|
|¼ cup||Dark molasses|
|¼ cup||Cider vinegar|
|2 tablespoons||Light clover honey|
|2 teaspoons||Dried oregano|
|2 teaspoons||Dry mustard|
|2 teaspoons||Ground cumin|
|1½ teaspoon||Ground ginger|
|1 teaspoon||Chili powder|
|1 pinch||(ha!) of red pepper flakes|
Here is a recipe I just tried tonight that I thought was worth passing on.
It's from Key Gourmet. You might want to cook it longer uncovered than the recipe calls for as the sauce comes out very thin. However the flavor is delicious and it's easy to make.
Preheat oven to 350 degrees. Rinse and drain beans in a colander. Place in an oven proof casserole. Add remaining ingredients, folding together gently so beans don't break up. Bake, covered, for 45 minutes. remove cover; stir and bake, uncovered, 30 minutes more or until hot and bubbly. Serves 8-10.
Per serving (based on 9): 212 calories, 2 g fat, no cholesterol. Posted to CHILE-HEADS DIGEST V3 #354 by kay buie <kaybuie@...> on Jun 12, 1997