Mexican Baked Beans
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
white beans
dried |
|
| 1 | x |
water
|
*
|
| 3 | each |
jalapeño pepper
chopped |
*
|
| 1 | each |
green bell peppers
or red, chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
garlic powder
or 2-3 minced cloves |
|
| 29 | ounces |
tomatoes, canned, crushed
|
|
| 1 ½ | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | cup |
molasses
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
white beans
dried |
|
| 1 | x |
water
|
*
|
| 3 | each |
jalapeño pepper
chopped |
*
|
| 1 | each |
green bell peppers
or red, chopped |
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
garlic powder
or 2-3 minced cloves |
|
| 838.1 | ml/g |
tomatoes, canned, crushed
|
|
| 23 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 59 | ml |
molasses
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cover the beans with water and soak overnight.
In the morning, drain the beans and cover with fresh water.
Bring to a boil, then simmer for about an hour.
Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan. ) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally.
Preheat the oven to 375℉ (190℃).
Drain the beans and place them in a large casserole dish.
Pour the tomato mixture over, and stir gently until beans and sauce are mixed.
Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft.
