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Baked Black Beans




Source of Recipe


Internet


List of Ingredients




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


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. 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.