Rio Arriba Baked Beans
To download a Spanish translation of this recipe click here.
Servings: 4
Calories: 290kcal
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Ingredients
- 1 cup chopped onion
- ½ cup chopped poblano chili or green bell pepper
- 1 jalapeño chili chopped
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 2 15-ounce cans pinto beans drained and rinsed
- ½ cup beer
- ¼ cup oil-packed sun-dried tomatoes drained of oil
- ¼ cup packed light brown sugar
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- ½ teaspoon salt
Instructions
- Sauté onion, chilies and garlic in oil in large skillet until tender, about 8 minutes.
- Combine onion mixture and remaining ingredients in 1½-quart casserole. Bake, covered, at 350° F for 30 minutes.
- Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.
Notes
Developed by the Bean Education and Awareness Network (B.E.A.N.).
Nutrition
Calories: 290kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 475mg | Potassium: 670mg | Fiber: 9g | Sugar: 16g | Calcium: 125mg | Iron: 3.1mg