Mexican Beans 'n' Beer
Source of Recipe
The Meatless Gourmet - Easy Lowfat Favorites - Bobbie Hinman
Recipe Introduction
Serves: 6
List of Ingredients
1 1/2 c. chopped onion
5 large cloves garlic, sliced lengthwise into paper-thin slices
1/4 c. all-purpose flour
2 t. ground cumin
2 t. chili powder
2 t. sugar
1 t. ground coriander
1 (1 lb.) can of tomatoes, chopped and drained (reserve liquid)
2 (1 lb.) cans pinto beans, rinsed and drained or 4 cups of cooked beans
1 (12 oz.) can light beerRecipe
Cook garlic and onion in a sprayed skillet over medium heat, stirring frequently, until onion begins to brown, about 5 minutes.
Preheat oven to 375 degrees.
Spray a 2 1/2 qt. casserole dish with nonstick cooking spray.
In a small bowl, combine flour, cumin, chili powder, sugar and coriander. Gradually add reserved tomato liquid, stirring constantly to prevent lumps.
In prepared casserole, combine onion, flour mixture, tomatoes, beans and beer. Mix well.
Bake, uncovered, 1 hour.
Can be served over rice.
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