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Ingredients:
2 cup dried white beans
1 water
3 jalapeno peppers, chopped
1 green or red pepper, chopped
1 onion, chopped
1 tsp garlic powder (or 2-3 minced cloves, garlic)
29 oz can crushed tomatoes
1 1/2 tbsp chili powder
1 tsp cumin
1/4 cup molasses
1 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.
Servings: 6
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Mexican Baked Beans Recipe brought to you by Mexican Recipes To-Go
