• 1 cup chopped onions
• 1/2 cup green bell pepper, or pablano chili
• 1 chopped jalapeño chilli
• 2 cloves garlic, chopped
• 1 Tbs. olive oil
• 2 lbs. canned pinto beans, or canned black beans, rinsed and drained
• 1/2 cup water, or beer
• 1/4 cup sun-dried tomatoes, sliced and softened
• 1/4 cup packed light brown sugar
• 1 tsp. ground cumin
• 1/2 tsp. dried thyme leaves
• 1 bay leaf
• 1/2 tsp. salt

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

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 319, fat 5.6g, 15% calories from fat, cholesterol 0mg, protein 12.8g, carbohydrates 57.5g, fiber 12.4g, sugar 22.2g, sodium 324mg, diet points 4.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 2.2, Lean meat: 0.0, Fat: 0.7, Sugar: 0.7, Very lean meat protein: 0.0

  view detailed nutritional information