Rio Arriba Baked Beans

Ingredients

  • 1 cup chopped onion
  • 1/2 cup chopped poblano chili or green bell pepper
  • 1 jalapeño chili, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 2 15-oz. cans pinto beans, drained and rinsed
  • 1/2 cup beer
  • 1/4 cup oil-packed sun-dried tomatoes, drained of oil
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/2 teaspoon salt

Total Time: 75 minutes

Prep Time: 15 minutes
Cooking Time: 60 minutes

Number of Servings : 4

Serving Size: about 1 cup

Directions

  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, covered, at 350° F for 30 minutes.
  3. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.

Developed by the Bean Education and Awareness Network (B.E.A.N.).