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Santa Fe Baked Beans

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail


Recipe Introduction

Preparing your own beans without salt.....reduces the sodium to 192 mg per serving. See Make-Your-Own section. Exchanges
Yield: 10 Servings (about 1/2 cup each)

- 1 cup chopped onion
- 1/2 cup chopped poblano chili or green bell pepper
- 1/2 to 1 serrano, or jalapeno, chili, finely chopped
- 1 tablespoon olive oil
- 2 cans (15 ounces each) pinto beans, rinsed, drained
- 2 cups frozen, or canned, drained, whole-kernel corn
- 6 sun-dried tomatoes (not in oil), cut into fourths
- 2-3 tablespoons honey
- 1/2 to 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme leaves
- 1/2 cup (2 ounces) crumbled Mexican white, or farmer's cheese
- 1/4 cup finely chopped cilantro

Saute onion and chilies in oil in small skillet until tender, about 5 minutes. Combine all ingredients, except cheese and cilantro, in 1-1/2-quart casserole; sprinkle cheese on top.

Bake, covered, at 350 degrees F until bean mixture is hot,
about 30 minutes. Sprinkle top of casserole with cilantro
before serving.

One serving (about 1/2 cup) equals: Calories: 167, Fat: 4.1 g, Cholesterol: 5.4 mg, Sodium: 432 mg, Protein: 7.4 g, Carbohydrate: 27.9 g ++++ Exchanges: 1 Vegetable, 1-1/2 Bread, 1 Fat