member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Aunt Saunny      

Recipe Categories:

    Baked Black Beans


    Source of Recipe


    Aunt Saunny

    Prep: 15 min, Cook: 35 min.
    6 sun-dried tomatoes
    1/4 tsp. cooking oil
    1 cup onion, chopped
    4 cloves garlic, minced
    1/2 jalapeño pepper, seeds and veins discarded, minced
    2 lbs. canned black beans, drained and rinsed
    2 cups frozen whole kernel corn, thawed
    1-1/2 Tbs. honey
    3/4 tsp. dried tarragon leaves
    1 bay leaf
    1/2 cup fat-free cheddar cheese
    1/2 cup farmer's cheese, crumbled

    Pour hot water over sun-dried tomatoes in small bowl; let stand until tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop. Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion, garlic, and jalapeno pepper until tender, about 5 minutes. Combine all ingredients, except cheeses, in 1 1/2-quart casserole; sprinkle cheeses over top. Bake, covered, at 350°F until bean mixture is hot, about 30 minutes, or microwave on medium high for 20 minutes. Discard bay leaf. Courtesy American Dry Bean Board.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â