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    Beans: 2 pt. Vegan Mexican Baked Beans


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    8 ounces pinto beans, canned -- drained , rinsed (reserve 2 tablespoons liquid)
    1/2 cup tomato sauce -- low sodium
    1/4 cup finely chopped onion
    2 fluid ounces beer -- Mexican
    3 tablespoons molasses
    1 1/2 teaspoons dry mustard
    1 teaspoon jalapeno chile pepper -- *minced and seeded
    3/4 teaspoon Worcestershire sauce -- reduced sodium
    1/4 teaspoon red pepper flakes -- crushed, or to taste
    1 tablespoon fresh cilantro -- minced

    Recipe



    Preheat oven to 350¼ F. In large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well. Spoon into a 1-quart casserole. Bake 45-50 minutes, until most of liquid is absorbed. Remove from oven; stir in cilantro and serve.

    Serve 4; serving size is generous 1/2 cup.
    - - - - - - - - - - - - - - - - - - -
    Per serving: 108 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 437mg Sodium
    Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

    *Caution: Peppers are potent, so if you are handling jalapeno peppers, wear surgical gloves (which cost just a few cents a pair in drugstores) and do not touch your eyes (or any other tender or moist parts of your body) without first washing your hands thoroughly.

 

 

 

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