Tex-Mex Baked Beans
South-of-the-border taste in spicy baked beans!
Yield
4 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
red, chopped |
|
| 1 | each |
sweet red bell peppers
green, chopped |
|
| 16 | ounces |
navy beans
canned, rinsed, drained |
|
| 16 | ounces |
red kidney beans
canned, rinsed, drained |
|
| 16 | ounces |
pinto beans
canned, rinsed, drained |
|
| 16 | ounces |
tomatoes
canned, stewed, no-added-salt |
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
red, chopped |
|
| 1 | each |
sweet red bell peppers
green, chopped |
|
| 462.4 | ml/g |
navy beans
canned, rinsed, drained |
|
| 462.4 | ml/g |
red kidney beans
canned, rinsed, drained |
|
| 462.4 | ml/g |
pinto beans
canned, rinsed, drained |
|
| 462.4 | ml/g |
tomatoes
canned, stewed, no-added-salt |
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Heat oil in a skillet over medium-high heat until hot. Add onion and peppers; sauté until tender. Combine beans, tomatoes, oregano, cumin, and peppers in a 3 quart casserole coated with cooking spray. Cover and bake for 1 hour in 350℉ (180℃) oven.
