Baked Black Beans
 
6   sundried tomatoes
  vegetable cooking spray
1 cup  chopped onion
4 clove  garlic, minced
1/2 to 1   jalapeno pepper, seeds and veins discarded, minced
2 can  (15 ounces each) black beans or 3 cups cooked dry-packaged black
  beans, rinsed, drained
2 cup  frozen thawed whole kernel corn
1 to 2 Tbsp  honey
1 cup  finely chopped cilantro
3/4 tsp  dried tarragon leaves
1   bay leaf
1/2 cup  (2 ounces) fat-free cheddar cheese
1/2 cup  (2 ounces) crumbled mexican white or farmer's cheese
 
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. 
saute 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 3500 f. until bean mixture is 
hot, about 30 minutes or microwave on medium high for 20 minutes. discard 
bay leaf. 
 
makes 4 main dish servings or 8 side dish servings. 
 
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. 
 
 
 
 
-- 
(ID: 7707) Mirror: rec.food.recipes: Tue, May 11, 2004


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