• 1 lb. canned navy beans, rinsed and drained
• 2 medium potatoes, peeled and cut into small cubes
• 3/4 cup nonfat milk
• 2 Tbs. cooking oil
• 1 medium poblano chilli, chopped
• 1 tsp. garlic, crushed
• 1/4 lb. reduced fat sharp cheddar cheese
• 1/8 tsp. salt (optional)
• 1/8 tsp. black pepper (optional)

Heat beans, potatoes and milk to boiling in medium saucepan. Reduce heat and simmer, covered, 10 minutes. Uncover and simmer until potatoes are tender and milk is almost absorbed, about 10 minutes longer, stirring frequently to prevent sticking.

Spray small skillet with cooking spray; heat over medium heat until hot. Sauté poblano chile and garlic until tender, 8-10 minutes.

Beat bean mixture with electric mixer at high speed until smooth; mix in poblano chile mixture. Return mixture to saucepan and heat over medium heat until hot. Remove from heat and stir in cheese. Season to taste with salt and pepper.

Courtesy American Dry Bean Board.

Per serving: calories 395, fat 7.4g, 17% calories from fat, cholesterol 5mg, protein 18.9g, carbohydrates 64.2g, fiber 8.6g, sugar 12.7g, sodium 473mg, diet points 7.3.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.2, Fruit: 0.0, Bread: 3.8, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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