• 6 sun-dried tomatoes
• 1/4 tsp. cooking oil
• 1 cup onion, chopped
• 4 cloves garlic, crushed
• 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.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 424, fat 3.4g, 7% calories from fat, cholesterol 5mg, protein 27.5g, carbohydrates 78.0g, fiber 21.9g, sugar 26.6g, sodium 470mg, diet points 4.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 3.5, Lean meat: 0.5, Fat: 0.1, Sugar: 0.4, Very lean meat protein: 0.5

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