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Baked Black Beans




Source of Recipe


Stuart


List of Ingredients




Baked Black Beans

6 sun-dried tomatoes
Vegetable cooking spray
1 cup chopped onion
4 cloves garlic, minced
1/2 to 1 jalapeno pepper, seeds and veins discarded, minced
2 cans (15 ounces each) Black beans or 3 cups cooked dry-packaged Black beans, rinsed, drained
2 cups frozen thawed whole kernel corn
1 to 2 tablespoons honey
1 cup finely chopped cilantro
3/4 teaspoon dried tarragon leaves
1 bay leaf
1/2 cup (2 ounces) fat-free Cheddar cheese
1/2 cup (2 ounces) crumbled Mexican white or farmer's cheese




Recipe



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. Saute 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 3500 F. until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard
bay leaf.

Makes 4 main dish servings or 8 side dish servings.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.