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Rio Arriba Baked Beans




Source of Recipe


GIJANE


List of Ingredients




1 cup chopped onion
1/2 cup chopped poblano chili or green bell pepper
1 jalapeño chili, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
2 cans (15 ounces each) Pinto or Black beans or 3 cups cooked dry-packaged Pinto or Black beans, rinsed, drained
1/2 cup beer or water
1/4 cup sliced softened sun-dried tomatoes
1/4 cup packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon salt

Recipe



1.
Sauté onion, chilies and garlic in oil in large skillet until tender, about 8 minutes.
2.
Combine onion mixture and remaining ingredients in 1 1/2-quart casserole. Bake at 350°F., covered, for 30 minutes.
3.
Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.

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.

Serves 4.